![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2004\/07\/VEAL-SALTIMBOCCA-1024x768.jpg\")
12 ounces boneless veal leg top round steak or veal leg sirloin steak, cut 1\/4 inch thick, or 12 ounces boneless, skinless chicken breast halves
\n4 slices prosciutto (2 ounces), halved or 2 thin slices cooked ham, quartered
\n8 fresh sage leaves
\n2 tsp. olive oil or cooking oil
\nDash pepper
\n1\/3 C. dry white wine
\n2 T. snipped parsley
\n2 T. grated Parmesan cheese
\n2 C. hot cooked rice<\/p>\n
Rinse chicken (if using); pat dry with paper towels. Cut veal or chicken into 8 pieces. Place each piece of meat between two pieces of plastic wrap. Working from the center to the edges, pound the meat lightly with the flat side of a meat mallet to 1\/8-inch thickness. Remove plastic wrap. Place a slice of prosciutto or ham on top of each piece of meat. Add a sage leaf; secure with a wooden pick. Pour the oil into a 12-inch skillet; heat over medium-high heat for 1 minute. Add the veal or chicken. Cook for 1 to 2 minutes on each side or until tender and no longer pink. Season with the pepper. Remove meat from skillet; cover and keep meat warm. Remove skillet from heat; let cool 1 minute. Carefully add the wine. Return skillet to heat; cook for 2 to 3 minutes or until wine is reduced slightly, scraping up browned bits in skillet. Add the pan juices, parsley, and Parmesan cheese to the rice; toss to combine. Remove wooden picks from meat. Serve meat on top of rice.<\/p>\n
Yield: 4 servings
\nCalories: 333
\nFat: 11g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
12 ounces boneless veal leg top round steak or veal leg sirloin steak, cut 1\/4 inch thick, or 12 ounces boneless, skinless chicken breast halves 4 slices prosciutto (2 ounces), halved or 2 thin slices cooked ham, quartered 8 fresh sage leaves 2 tsp. olive oil or cooking oil Dash pepper 1\/3 C. dry white wine 2 T. snipped parsley 2 T. grated Parmesan cheese 2 C. hot cooked rice Rinse chicken (if using); pat dry with paper towels. Cut…<\/p>\n