Veal Saltimbocca

2 veal eye-rounds (usually 12oz. Each)
12 sage leaves
12 thin slices of prosciutto ham
12 slices of Fontina cheese (about 2oz. Each)
8oz. Brown sauce
Salt and pepper to taste
Olive oil to sauté
Flour as needed

Cut the veal into equal pieces (about 2oz each). You want to pound this out paper-thin. The easiest way to do this is to put plastic wrap down on your cutting board or counter, put the veal on the plastic and then cover the veal with more plastic. The plastic will allow the meat to expand rather then tear.Lay out your veal and place a sage leaf on each and cover with a slice of Prosciutto. I like to give the package a little pat to keep it together. Lightly dredge in flour and sauté in olive oil. Make sure you sauté the ham side first! Veal in this stage takes no time to cook so if you do the ham side first, you will heat the ham through and force the flavor of the ham and the sage into the veal. Before you flip veal, season with salt and pepper reducing the amount of salt you would normally use because of the amount of salt in the ham and cheese. My personal preference is to use no salt at all. Flip the veal and saute quickly for a minute or two. Now is the time to put the cheese on and you could do that if you were cooking one order but since we're doing four orders it would be best to transfer the veal to a sheet pan and melt the cheese in the broiler. When cheese is melted, shingle (overlap) three pieces per plate and ladle 2oz of brown sauce (or veal demi-glace) on top.

TIP: To eat this, put it on top of Angel hair pasta and grilled asparagus.