Veal Rolls, Roman Style
(Saltimbocca alla Romana)

Ingredients

• 1 1/2 pounds boneless veal round steak, 1/2 inch thick
• 1/4 teaspoon dried sage leaves, crushed
• 1/4 teaspoon pepper
• 6 thin slices prosciutto or fully cooked smoked or boiled ham
• 2 tablespoons butter or margarine
• 1 tablespoon olive or vegetable oil
• 2 tablespoons all-purpose flour
• 1/2 cup Marsala or other dry white wine
• 3/4 cup water
• 1/4 teaspoon salt (optional)

Instructions

1. Trim excess fat from veal; pound veal until 1/8 inch thick. Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 inches square.
2. Place ham slice on seasoned side of each piece veal. Roll up; secure with wooden picks.
3. Heat butter and oil in 10-inch skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat.
4. Place rolls in single layer in ungreased 10 x 6-inch baking dish.
5. Stir flour into drippings in skillet; stir in wine, water and salt, if desired. Heat to boiling; pour over rolls.
6. Cover and bake at 325 degrees F until tender, 35 minutes.
7. Garnish with parsley if desired.

Yields 6 servings.