Saltimbocca Alla Romana

Filed under: Main Dish, Meat, Not Listed.

Scaloppini of milk fed white veal topped with ham and Vermont cheddar cheese

4 milk-fed veal scaloppini
Olive oil
Salt and pepper to taste
Sharp cheese (Cheddar, Gruyere or Emmenthal)
Fresh sage
White wine

Coat scaloppini in flour, saute in olive oil, season with salt and pepper.
Top scaloppini with ham, cheese and sage. Cook for 2 minutes.
Remove veal to a warm plate. De-glaze pan with white wine and butter. Return veal to pan and cook 30-40 seconds until cheese is melted.
Top with sage. Serve immediately. The veal can be breaded for a nice variation.
Wine suggestion: Orvieto

Recipe Summary:
Yield: 4
Prep Time: 15 minutes
Cook Time: 5 minutes

Other recipes by Casa Bella Inn:
Fettuccine Alla Gaby

Recipe Provided By:
Casa Bella Inn
Pittsfield, VT

Pittsfield Bed and Breakfast Inns