recipe: veal saltimbocca

last week Price Chopper had super-thin veal cutlets on sale. i've never noticed them in the store before, but the sight of them brought back lovely memories of my first and only veal saltimbocca experience, and they had to be mine. mmm mmm veal spell.

most saltimbocca recipes i found online called for the veal to be rolled with the proscuitto and cheese, but i left it flat for fear of the rolled meat not cooking through with a quick pan fry. the recipe i went with (with a few mods) was snagged a recipe from Epicurious.com who originally snagged it from Bon Appétit, circa 1990. vintage eats.

ingredients list:
- 3 veal cutlets, pounded flat
- 1 tsp dried sage
- cracked black pepper
- 1 tsp garlic powder
- 1/2 tsp garlic salt
- 1 tsp onion powder
- 1/2 cup flour
- 2 tbsp butter
- 1 tbsp olive oil
- 3 thin proscuitto slices
- 3 fontina slices (i actually used asiago)
- 3/4 cup dry white wine
- 4 tbsp butter, divided
- salt

to make: mix flour, onion powder, garlic powder, cracked black pepper, & garlic salt in a shallow bowl. dredge each piece of veal in the flour mixture, shaking off excess & reserving mixture.

melt 2 tbsp butter & 1 tbsp olive oil in a large skillet over medium heat. add veal and cook first side 2-3 minutes, until golden. flip veal, then top with a slice of proscuitto & a slice of cheese. allow to cook for a total of 2-3 minutes, until golden, covering during cooking process. when finished cooking, transfer to a warm plate, cover, and set aside.

add wine to skillet and bring to a boil, until liquid is reduced to about 1/4 cup, about 8 minutes. reduce heat to low, and whisk in remaining butter one tbsp at a time. season with additional salt and pepper to taste. if needed, thicken with reserved flour mixture.   

pour sauce over finished veal and serve.