VEAL SALTIMBOCCA SAUCE RECIPES

Steps:

•  Trim any connective tissue and loose meat off of the veal scallops, then pound them thinly between two sheets of wax paper or plastic wrap.
• Lay a thin slice of prosciutto and one sage leaf on top of each veal scallop, securing all of the layers together with a wooden toothpick. 
• Heat a large stainless steel or copper skillet on the stove and add a splash of olive oil and a dab of butter.
• Once the butter is melted, place the veal in the pan sage-side down and brown for up to one minute. Be careful not to leave it too long, or the prosciutto will harden.
• Flip each piece over and brown for another minute or so. Season to taste with salt and pepper.
•  Arrange the veal on a serving platter, remove the toothpicks, and cover with foil to keep warm.
•  Add the wine to the hot pan and stir to scrape up the sucs stuck on the bottom. Bring it to a boil, then cook for two to three minutes or until the sauce is reduced. The sauce should be silky and just thick enough that when you pull a spoon across the bottom of a pan, it leaves a clean trail behind it.
• Remove the pan from the heat, stir in another dab of butter, and pour the sauce over the veal. Enjoy the veal saltimbocca while it’s still hot!

Steps:

• Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks., In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm., Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.