Veal Saltimbocca With Fontina And Prosciutto

Trim and pound veal. Divide meat into 12 pieces of fairly equal size. (Join scraps into bigger pieces by overlapping edges and pounding between wax paper- be careful handling). Top each piece of veal with a few slices of prosciutto and a piece of cheese.

Roll meat to enclose filling completely, turn in edges. Secure with skewers.

Melt butter in frying pan over high heat. Add rolls and brown quickly on all sides turning frequently for about 4- 5 minutes. Remove rolls and keep warm.

Add wine to pan and bring to a boil, scraping brown particles free from pan. Blend in sage, basil and mustard. Pour sauce over veal.

cook's notes

Turkey breast slices or chicken breast make a good alternative to veal.