Veal Saltimbocca alla Romana (1974)

• 8 small veal cutlets
• 8 slices proscuitto
• 8 small sage leaves
• 1/4 cup white wine
• 3 tbspns butter, melted
• 3 tbspns flour
• 1 cup chicken broth
• Mozzarella cheese, grated
• Parsley, chopped

Flatten cutlets to less than 1/4 inch thick. Dust with flour and brown on both sides in butter. Remove from pan.

Top meat with cheese and sage. Attach proscuitto by threading veal with toothpick. 

Return meat to pan. Add chicken broth and wine. Cover and simmer for 5 to 6 minutes.  Sprinkle lightly with chopped parsley.  Serves 4.

(Origin - "Soupcon - Seasonal Samplings from the Junior League of Chicago," 1974.) 

Another Recipe from "Soupcon"

Escargots Bourguignonne (1974)