Cordon Bleu Veal Saltimbocca Recipe

Saltimbocca
From Le Cordon Bleu Complete Cooking Techniques (Canada, UK), by Eric Treuille and Jeni Wright.

Ingredients:

4 veal scallops
4 slices Parma ham
4 fresh sage leaves
1 Tbsp. each butter and olive oil
3 Tbsp. Marsala
1/3 cup heavy cream
1 Tbsp. chopped fresh sage
Salt
Freshly ground pepper

Instructions:

Roll up each cutlet around a slice of ham and a sage leaf. Secure with a toothpick. Panfry the veal in the butter and oil. Remove veal; add the Marsala and mix with the pan juices. Add the cream, sage and seasonings and pour over the veal.

Related Recipe: Elizabeth David's Veal Saltimbocca