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There are a few Veal Saltimbocca recipes here, but I hadn't seen the very traditional, very simple one. This is all about showcasing a few fresh, flavorful ingredients for a superb dish. This is very nice served over some wilted spinach, and if you're not a veal person, you can easily substitute pounded chicken breast.
- Pound veal between sheets of waxed paper until thin and even.
- Place one sage leaf on each piece of veal and cover with the prosciutto, secure with a toothpick if needed.
- Heat frying pan to hot, but not smoking, add butter and olive oil.
- Sauté veal on the side without the prosciutto approx 3 minutes.
- Turn and sauté the other side another 3 minutes.
- Remove from pan and add the wine, chicken broth and sage, scraping up any brown bits that may be on the bottom of the pan.
- Cook one minute on high, check seasoning and add salt and pepper to taste.
- Return the veal to the pan to re-warm.
- Serve and enjoy.