---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SALTIMBOCCA ALLA ROMANA
  Categories: Italian, Main dish, Maresca, Darrow
       Yield: 4 servings
  
       8 sm Veal cutlets
            Salt
            Freshly ground black pepper
       4 lg Slices prosciutto; halved
       8    Sage leaves
       3 tb Butter
       1 tb Cooking oil
            Flour for dredging
       3 tb Dry white wine
     1/4    Lemon
  
   POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper. Lay 1
   sage leaf on each piece of veal and top with 1/2 slice prosciutto. Pin
   cutlets together with toothpicks. Melt butter with oil in a large skillet.
   Lightly flour veal bundles and saute over medium heat 2 minutes to a side
   (in two batches, if necessary). Transfer them to a heated dish and remove
   toothpicks. Pour wine into skillet. Over high heat, quickly stir and scrape
   up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon,
   and serve at once.
   
   TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
  
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