"ffu" schrieb :
>
> Recipe Source: UnKnown
> Yield: Makes 4 Servings
>
>
> INGREDIENTS:
>
> 8 - (3 oz) veal escalopes
> 1/4 lb Prosciutto
> 8 Fresh sage leaves
> 1/2 c Plain flour
> Mozzarella slices
> 6 oz Butter
> 1 c Dry white wine
> Salt and ground black pepper
>
>
> METHOD:
>
> Remove the rind from the prosciutto and cut into 8 slices. Pound the
> escalopes to an even thickness of about 1/4 inch. Place a slice of
> prosciutto and a sage leaf on each escalope and secure with a toothpick.
> Dust each escalope with flour.
>
> In a large frying pan, cook the veal over a medium heat in 4tbsp butter
> until browned. Season, then pour the wine into the pan and turn up the
> heat
> to evaporate the wine quickly.
>
> Remove the veal, place a slice of mozzarella on top of each escalope and
> flash under a hot grill for 2 minutes. While the veal is grilling, add the
> remaining butter to the sauce in the pan and stir. To serve, pour the
> sauce
> over the veal.
>
<shudder>

That's not Saltimbocca alla Romana.
(a) forget the cheese
(b) use very thin slices of prosciutto (di Parma)
(c) forget the flour.
(d) remove the veal and keep it warm _before_ you deglace with wine
(e) no, don't evaporate the wine
(f) veal under the grill _after_ it has been browned ?

etc, etc.
I haven't bothered to check the measurements after reading the recipe.

Cheers,

Michael Kuettner