Veal Saltimbocca

Veal Saltimbocca

4 (4 ounce) pieces pounded veal
4 ounces prosciutto, sliced
4 ounces mozzarella, sliced
4 fresh sage leaves
Flour for dusting
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 tablespoon garlic, chopped
5 ounces Marsala wine
Salt and pepper to taste

Top each veal slice with a slice of prosciutto, 1 ounce mozzarella and a
fresh sage leaf. Roll each piece of veal like a cigar; dust in a little
flour. Using care to prevent the filling from falling out, sauté meat in
olive oil until golden brown on all sides. About halfway through the
browning process, add mushrooms to the pan; stir to coat with olive oil. If
necessary, add 1 tablespoon butter. Add garlic; stirring to release the
aroma, sauté 1 minute more. Carefully add the Marsala wine. Turn veal as
needed to allow the mushrooms to achieve a Marsala glaze. Serve with pasta
and a side of vegetables.

Makes 2 servings.

Dahl & DiLuca Ristorante Italiano Veal Saltimbocca
Chef: Andrea DiLuca - Dahl & DiLuca Ristorante Italiano, Phoenix, Arizona