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. Roll veal in flour and sauté in a saucepan in a small amount of oil, turning until brown.
2. Sprinkle a dash of salt on each piece of veal, and top each piece with a slice of mozzarella and a slice of prosciutto.
3. Add wine, cover and cook over a low flame, until the cheese has melted. Serve with saffron rice and steamed vegetables.