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Veal Saltimbocca
Ingredients
| * | 8 veal medallions or cutlets |
| * | 2/3 cup flour |
| * | 1 tablespoon dried Italian seasoning or herbes de Provence |
| * | 1/4 teaspoon salt |
| * | 1/4 teaspoon garlic salt |
| * | 1/4 teaspoon freshly ground black pepper |
| * | 1 tablespoon olive oil |
| * | 1 tablespoon margarine |
| * | 4 ounces thinly sliced prosciutto, chopped |
| * | 1 tablespoon chopped fresh sage |
| * | 1/2 cup dry white wine |
| * | 1/2 cup fat free, low sodium chicken broth |
| * | 4 tablespoons butter |
Instructions
| 1 | Pound the veal medallions between two pieces of plastic wrap until thin. |
| 2 | Combine flour, Italian seasoning or herbes de Provence, salt, garlic salt and pepper in a shallow dish and mix together. Dredge the veal in the mixture, coating both sides. |
| 3 | Heat oil and margarine in a large non-stick skillet. Add veal, prosciutto and sage. Saute over medium heat, about 3-4 minutes. Turn veal pieces over and continue to saute until cooked through, about 3-4 more minutes. |
| 4 | Add white wine and chicken broth and simmer until reduced, about 4-5 minutes. Transfer veal to a plate. |
| 5 | Whisk in butter until it results in a thickened sauce consistency. Return veal to the skillet and heat through. Serve veal topped with sauce. |