This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.
4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil
Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.
On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.
Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.