Place a piece of prosciutto on top of each piece of veal. Top it with a sage leaf. Thread a toothpick through it all to hold it in place.
Heat oil in a large skillet. Add 2-3 pieces of the meat to the pan (do not crowd.) Saute prosciutto side down for 2 minutes or util it is golden. Flip and saute the other side till golden. Remove to a warm platter and continue with the remaining meat.
With the meat resting in the platter add the wine to the skillet and deglaze the pan. Addthe stock and reduce by half to three-quarters.
Put the meat into the skillet and heat to a serving temperature. Plate the Saltimbocca and spoon the sauce over the top.
I would suggest Angel Hair or Cappelini served Aglio et Olio on the side.
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|Serving Size: 1 Serving (265g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 389 (77%)|
|Amt Per Serving||% DV|
|Total Fat 43.2g||58 %|
|Saturated Fat 16.2g||81 %|
|Monounsaturated Fat 21.7g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 114.6mg||35 %|
|Sodium 334.3mg||12 %|
|Potassium 456.5mg||12 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 4.3g|
|Protein 23g||33 %|
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Calories per serving: 503
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