Saltimbocca With Sage
|Thin veal slices||8 Small (Very Thin)|
|Lemon juice||15 Milliliter (1 Spoon)|
|Freshly ground black pepper||To Taste|
|Fresh sage leaves/A little dried sage||8|
|Thin prosciutto slices/Thin ham slices||8 Small|
|Marsala||60 Milliliter (3-4 Spoons, 15 Milliliter Each)|
|Croutons||1⁄2 Cup (8 tbs) (For Garnish)|
|Sage leaves||4 (For Garnish)|
Ask the butcher to flatten the veal, or place the pieces between two sheets of waxed paper and beat flat with a mallet or chopper.
Rub each piece with lemon juice and season lightly.
Lay a sage leaf on each piece or sprinkle it with a little dried sage.
Cover with prosciutto or cooked ham.
Roll up and secure with wooden cocktail sticks.
Melt the butter in a pan and fry the rolls gently until golden brown all over.
Add the Marsala and bring to the boil.
Cover and simmer gently for about 20 minutes, or until tender.
Taste and adjust the seasonings and serve with the juices poured over and garnished with croutons and sage leaves.