VEAL SCALLOPS WITH PROSCIUTTO AND SAGE (SALTIMBOCCA ALLA ROMANA)
Steps:
- Using a meat pounder, pound the veal slices to flatten them somewhat; they do not need to be paper-thin. Trim the prosciutto slices so they are slightly shorter than the veal slices. Lay a slice of prosciutto on top of each slice of veal and then top with a sage leaf. Secure the layers together with a toothpick. Spread the flour in a shallow dish. In a large fry pan over medium heat, melt the butter. Dust the veal bundles very lightly and evenly with the flour, shaking off the excess. Working in batches, place the veal, prosciutto side down, in the melted butter and brown gently, about 1 minute. Turn the veal over and brown the other side, about 1 minute. Season with pepper and, if the prosciutto is not very salty, season with salt as well. Reduce the heat to medium-low and cook until the veal is cooked through and is a light golden brown, 4 to 5 minutes more. Transfer the veal to a warmed platter and cover loosely with aluminum foil. When all the veal bundles have been cooked and removed from the pan, increase the heat to medium-high, add the wine and bring to a boil. Deglaze the pan, allowing most of the liquid to evaporate and scraping up any browned bits from the pan bottom. Pour the hot pan sauce over the veal and serve immediately.
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