Sophie’s Veal Saltimbocca

Instructions

To season the veal:

In a large mixing bowl, combine the veal and pepper thoroughly so that every morsel of the pepper is absorbed into the veal. Do not leave any excess pepper in the bowl.

To assemble the saltimboccas:

Place the seasoned veal in a single layer on a half-sheet pan. Put 2 sage leaves in the middle of each piece of veal, and then one slice of prosciutto over the sage leaves on each piece of veal. Loosely roll the veal escalopes, and reserve them.

To finish the saltimboccas:

Melt the butter in a large heavy skillet over medium heat. In a large mixing bowl, whisk together the flour, salt, and the black pepper. Dredge the rolled veal in the seasoned flour, and set the pieces aside, ready to sauté.

Back to the skillet:

When the butter just starts to bubble, sauté the rolled veal escalopes until they are golden brown, 2 to 2 ½ minutes each side. Remove them from the skillet, and place them on a serving platter, or in a 275°F oven, for 15 to 20 minutes, to hold them until you’re ready to serve.

Back to the skillet, again:

Turn the heat to high, and pour the sherry in to deglaze it, scraping the browned bits with a metal spatula to detach them from the bottom. Let the sherry boil until it reduces and thickens slightly. Pour the sauce over the saltimboccas, garnish each one with a sage leaf, and serve them immediately.