Peppercorns, Hartford, CT
Take scaloppini of veal. Cover both sides of each piece with clear wrap. Pound until very thin (1/8 inch).Dust one side with flour and on the other side place one slice of prosciutto and sage leaf. In a hot pan coated with extra virgin olive oil and butter place the tenderloin prosciutto side down on high heat. Cook until golden brown. Turn on the other side for three minutes. Remove from pan to make the sauce.
Recommended wine/beer for Veal Saltimboca: