Saltimbocca Al Parmigiano-Reggiano (Veal with Parm-Reggian

Ready in 1h

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1/3 c Butter -- room temp
8 Iceberg lettuce leaves --
1/2 c Dry white wine
3 1/2 oz Prosciutto -- thinly sliced
Black Pepper; freshly ground
Fresh sage leaves
Parmigiano-Reggiano --
Extra Virgin Olive Oil
4 Veal slices (2oz ea)
3 tb Beef broth

Original recipe makes 4 Servings



Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Saute the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately. Recipe By : From: The Cuisines Of Mexico By Diana K File

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