Veal Saltimbocca

This classic Italian dish is popular throughout the northern Mediterranean. Saltimbocca in Italian means "jumps in the mouth", which is exactly what this dish will do for you. Be careful when adding salt to this dish because the mixture of prosciutto, capers and reduced chicken broth will add plenty of salt to this dish.

Hand rub veal with paprika, salt and pepper. Set aside for at least one hour at room temp. Also remember to zest the lemon and set aside. Lay veal on a hard flat surface and place a sage leave across the veal. Place slice of prosciutto over sage and veal and tuck edges of the prosciutto around the veal. Cover with plastic wrap. Using a rolling pin, gently roll over the plastic wrapped meat until the prosciutto adheres to the veal. Just prior to cooking, lightly dust wrapped veal with sifted flour on all sides. Pre-heat large pan at high heat. Add olive oil and let warm for 2-3 minutes, then add sliced garlic and sear until light golden brown (about 3 minutes). Then stir in the lemon zest and cook for 2-3 minutes. Strain the oil into a bowl and reserve the cooked garlic and lemon zest for later. Put 2 tablespoons of the lemon and garlic infused oil in the pan. Add veal and brown for 2 minutes on each side starting with the prosciutto wrapped side down. Remove the veal and set aside. If necessary, you can prepare the veal in batches and add more oil with each batch. Deglaze the pan with white wine and cook until reduced, then add lemon juice, chicken broth and the reserved cooked garlic and lemon zest. Scrape the bottom of the pan and allow sauce to come to a boil. Reduce heat to low and place the meat in the sauce. The sauce should just barely cover the meat. If necessary, add more chicken broth. Cook until sauce thickens (no more than 5-7 minutes) and serve.