Saltimbocca al Romano

Ingredients

• 4-6 veal medallions
• 1 C flour
• 4-6 slices prosciutto ham
• mozzarella cheese, sliced
• extra virgin olive oil
• 1 C white wine
• pinch of salt

Directions

1. Prep: Roll veal in flour to coat evenly.
2. Sauté: Cook veal in a saucepan with a small amount of oil, turning until browned.
3. Assemble: Season each piece with a little salt and top with a slice of mozzarella and a slice of prosciutto.
4. Simmer: Add wine, cover, and cook over low heat until the cheese is melted.
5. Serve: Serve with saffron rice and steamed vegetables.

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