Veal Saltimbocca

So after watching an awesome 8 year old on Masterchef Junior make this stuffed with cheese I knew we had to have it soon! Saltimbocca translates from Italian as ‘jump in the mouth’ and it really couldn’t have a better name. After researching several recipes I ended up basically making my own. We served it with spinach and cacio de pepe pasta. The only thing I might do different next time is just before serving a squeeze of lemon juice but maybe not. i was able to get my veal from Wegmans already pounded thin to 1/4".

4 slices of veal cutlet pounded thin
prosciutto - 2-3 slices per slice of veal
pepper
fontina cheese sliced 
fresh sage leaves
EVOO

Lay 2-3 slices prosciutto over lapping slightly up and down pattern-then lay across the veal across through the middle. Pepper the veal ( no salt as prosciutto and cheese are salty enough).  Then layer the cheese across the length of the veal. Tuck each bottom side of prosciutto slice up over veal then bring down the top prosciutto slices and tuck under. Then stick a sage leaf tucked into prosciutto between the 3 slices.

Heat a frying pan with drizzle of evoo over med high until oil is glistening - place each bundle sage cheese side down first for ONE minute and then flip and do ONE minute on the other side. Then remove immediately onto plate so it doesn't over cook. 

ENJOY - small hint be sure to have all your sides ready to go since the Saltimbocca literally takes 2 minutes to cook!