VEAL SALTIMBOCCA

Saltimboca is a Roman speciality, that means " jumps in the mouth". It is made from very thin slices of meat, usually veal and topped with sage leaves and prosciutto or ham, rolled and sauteed in butter and wine. Ingredients.....4 x 100 gm veal schnitzels, uncoated, 4 fresh sage leaves, 4 slices of prosciutto / 4 rindless middle bacon rashers (260 gm), 250 ml of dry white wine. Roll up each schnitzel and top with a sage leaf. Wrap one prosciutto / bacon strip around each schnitzel, secure with skewers or toothpicks. Cook the schnitzels in heated oiled frying pan, bacon seam side down, turning occasionally, until cooked. Remove from pan, keep warm. Pour the wine into the pan, bring to the boil, stirring until the the liquid has reduced by half. Drizzle the sauce over the saltimbocca and serve with chips and a salad or as you like.