Veal Saltimbocca
Ingredients
| 40 wooden skewers. about 4 inches long | ||
| 1 lb veal filet | ||
| 10 slices prosciutto | ||
| 2 oz sage leaves | ||
| 1 oz butter | ||
| 2 tsp olive oil | ||
| 2 tbs dry sherry |
- Soak the wooden skewers in warm water for about 20 minutes.
- Cut the veal fillet into thin slices, about measuring roughly (1 and 1/2 x 2 and 1/2 inches).
- Cut the prosciutto slices smaller than the veal.
- Top each piece of veal with a piece of prosciutto, then a fresh sage leaf.
- Weave a skewer through all the layers to secure.
- Heat half the butter and oil in a large saute pan, add the skewers and cook over high heat until the veal is brown, turning to brown all sides.
- Drizzle half he sherry over the cooked veal and gently shake the pan.
- Remove the skewers from the pan, pouring any juices over the skewers.
- Serve when warm.
- Recipe may be halved or quartered.
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