This is an impressive Italian recipe that is quick and easy to prepare. While veal is the traditional meat used, I have found that chicken works quite well and is more acceptable to some folks. Serve with your favorite pasta and a fresh green salad!
4 thinly sliced veal OR chicken cutlets
4 slices thinly sliced prosciutto
8 or more fresh sage leaves (use ground sage if unavailable)
Sea salt and black pepper
2-4 T. extra virgin olive oil
2 T. butter
2 T. dry white wine
1/4 C. low sodium chicken broth
Additional sage leaves and lemon wedges for garnish
Step 1: Preparing the saltimbocca
Flatten the cutlets with a rolling pin or meat mallet until about 1/4 inch thin. Top each cutlet with a couple of sage leaves (or a light sprinkling of dry ground sage) and a piece of prosciutto. Weave a toothpick in and out of the veal or chicken to secure the sage and prosciutto.