Allen Brothers - The Great Steakhouse Steaks

Saltimbocca - Veal Slices with Prosciutto & Sage

8 Allen Brothers Veal Slices (2-ounce or extra-thin), thawed.
5 cloves garlic, finely minced for paste
24 fresh sage leaves, finely chopped for paste
16 slices of thin prosciutto, about 1 pound
1/2 cup olive oil
2/3 cup dry white wine
ground pepper, to taste

1. With a knife blade, mash garlic, sage, and salt to a fine paste.
2. Pat veal slices dry.
3. Spread about 1/2 teaspoon of the garlic and sage paste on both slices of veal. Layer with 2 prosciutto slices and secure with 3 wood skewers. Arrange prosciutto-side down and season with pepper.
4. In a large skillet, heat oil on high. As it begins to smoke, saute 2 slices at a time, prosciutto-side down, for 30 seconds. Turn, then saute until veal is cooked through, about 30 seconds more. Transfer to a platter, cover loosely with foil, and keep warm.
5. Pour off oil from skillet and return to high. Add wine and deglaze, scraping up brown bits. Boil to reduce sauce to about 1/3 cup.
6. Discard skewers and drizzle veal slices with reduced sauce.

Serves 4.