"Jump In The Mouth" Veal(Saltimbocca alla Romana):
Serves 4
Source:Betty Crocker's Italian Cooking with recipes by Antonio Cecconi.

The translation of this dish is "Jump in the mouth",a whimsical discription of how the combination of flavors spring to life when you bite into saltimbocca.Italians prefer veal to beef,especially milk fed veal,and saltimbocca is delicious with either vitello,milk fed veal or vitellone,grass fed veal.Vitellone is tougher & needs to be pounded very thinly to ensure that the veal is tender.

8 small slices veal,1/4 inch thick(about 1 1/2 lbs.)
1 c.flour
8 thin slices prosciutto or fully cooked Virginia ham
8 thin slices mozarella cheese
8 fresh sage leaves
1/4 c.butter
1/2 c.dry white wine
1/2 tsp.salt
1/2 tsp.pepper

Pound each slice veal to tenderize.Coat with flour.Layer 1 slice each of prosciutto & cheese & 1 sage leaf on each piece of veal.

Roll up,secure with wooden pick.Heat butter in 10 inch skillet over medium heat.Cook veal rolls in butter,turning occasionally,till brown.

Add wine,sprinkle with salt & pepper.Cover & cook over medium-high heat 4 minutes.