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Origin: Italy
Veal with Italian prosciutto – Saltimbocca
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This is a typical Italian recipe with veal that is either topped or rolled in prosciutto ham and sage leaves. To get the meat moist you need to cook it in butter and white wine very slowly on low heat. For an increased Italian touch serve it with tagliatelle, arugula and small sweet tomatoes on the side.

Ingredient List for 4 servings:
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4 Veal schnitzel
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2 tablespoons Sage leaves
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4 Slices Prosciutto ham
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2 tablespoons Citron juice
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50 gr Butter
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2 tablespoons White wine
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1 pinch Salt
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1 pinch Pepper
Instructions:
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Place the veal schnitzels between two baking papers and pound them very thin.
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Press the citron juice over the meat and let them rest for 30 minutes.
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Chop the sage leaves. Rub half of it on the meat.
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Sprinkle the salt and pepper on the meat, and place 1 slice of prosciutto ham on each schnitzel. Stick a toothpick on the meat so secure the ham.
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Melt the butter in a frying pan and fry the remaining sage for 1 minute.
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Fry the meat for 3 minutes each, add the wine and cook for 2 more minutes.
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Place the meat on a plate and serve together with pasta.
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