New Professional Chef's saltimbocca calls for the veal to be seasoned,
pounded flat, prosciutto & sage leave applied to one side ... so far
so good. Then they want to fold it in half, close with a toothpick,
and dredge it in flour before sauteeing. Okay. The flour provides a
nice crust. But I'm having a hard time picturing the entire process.

I have to fold it with sage-prosciutto *inside*, right? Then I dredge
the outside, saute and ... what ... open it and saute the inner,
undredged side to finish it and provide color?

I want to a do a saltimbocca special, but they're so simple that the
saute is crucial. That's what makes or breaks it.

We used to do one at Lupa without any folding or dredging. Just apply
prosciutto-sage and pound flat. Trick was to get the butter nice and
dark. Served sans sauce.

Hmmm ... would that be the way to go?

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl