Veal or Chicken Saltimbocca

I love veal, but I know a lot of people don't. If you are one of those people, try this recipe with pounded out chicken thighs. Just as delicious (and much cheaper!)

Ingredients:

1 pound veal scallopini slices (or chicken)  About 8-12 pounded to 1/4 inch thick

S&P

2 ounces prosciutto

8-12 sage leaves

3 ounces thin slices of mozzarella

1 tbsp olive oil

1 tbsp butter

For sauce:

2 tbsps minced shallots

1/2 cup white wine

1 cup chicken stock

1 tbsp lemon juice

2 tbsp butter

chopped fresh parsey

Directions:

pound out the veal or chicken and season with salt and pepper

leaving a 1/4 inch border around the edges, layer the veal with prosciutto, mozzarella and sage

fold the cutlets in 1/2 and secure with toothpicks

heat the oil and butter over medium heat

saute the veal about 3 minutes per side. remove and keep warm

add the shallots to the pan and cook 1 minute. Pour in the wine and scrape the bottom of pan and boil until almost evaporated

add chicken stock and lemon juice. Boil until reduced to about 1/2 cup

remove pan from heat and swirl in butter

Pour over veal and top with parsley