Saltimbocca literally means jump in the mouth. As good as this
dish is, it will seem like it is jumping into your mouth. This is another
quick veal dish. You want to make sure you remove the toothpicks
from the veal before you serve it.
4 4-ounce Veal slices pounded thin
4 slices of Prosciutto or other thin ham
4 fresh Sage leaves
4 tablespoons Butter ½ cup fresh Parsley minced
Creole Seasoning Blend
½ cup White Wine
1 tablespoon Capers (optional)
On each slice of veal put a slice of Prosciutto and sage leaf. Secure
with a toothpick. Melt butter in a large skillet over medium heat. Add
the veal slices and brown on both sides. When done, season veal with
Creole seasoning and parsley. Remove form pan and keep warm. Add
wine and capers to the pan and increase the heat to medium-high.
Deglaze the pan. Put veal on serving plate, remove toothpick and
cover with sauce. Serve immediately.