Lupa Saltimbocca

Name: Lupa Saltimbocca
Ingredients: 4 slices veal loin, 5 ounces each; 4 slices Prosciutto di Parma; 8 sage leaves, blanched and refreshed; Salt and pepper; 6 tablespoons Wondra flour; 5 tablespoons plus 2 tablespoons extra virgin olive oil; 1/4 red onion, thinly sliced; 1 cup sweet Marsala wine; 1/2 cup chicken stock; 1 bunch parsley, finely chopped to yield 1/4 cup

10 ingredients

1 steps

Ingredients

4 slices veal loin, 5 ounces each
4 slices Prosciutto di Parma
8 sage leaves, blanched and refreshed
Salt and pepper
6 tablespoons Wondra flour
5 tablespoons plus 2 tablespoons extra virgin olive oil
1/4 red onion, thinly sliced
1 cup sweet Marsala wine
1/2 cup chicken stock
1 bunch parsley, finely chopped to yield 1/4 cup

Directions

1

["Using a meat mallet, pound veal pieces into 1/4-inch thick, round-ish pieces about 6 to 8 inches across.", "Lay a slice of prosciutto over each piece of veal and place 2 sage leaves on one half of each slice.", "Fold each piece of veal in half to form a half moon-shaped \"sandwich\"" and secure with a toothpick.""