Photography by David Baldwin

Veal saltimbocca with white wine sauce

Serves 4

Brothers Joe Tabile and Sal Tabile, owners

Ingredients:

4 veal cutlets (scallopini)

¾ lb mushrooms, thinly sliced

2 tbsp olive oil

4 slices prosciutto, thinly sliced

4 slices fresh mozzarella

1 cup white wine

flour to dredge

salt, pepper, garlic, thyme to taste

Method:

To make the sauce, add the wine, salt, pepper, garlic and thyme to a sauce pan and cook over medium heat for two to three minutes. Set aside.

To make the veal, dredge the veal in the flour, shaking off the excess. Heat the olive oil in a large skillet over medium. Place the mushrooms and veal in the pan and sauté, cooking each side of the veal for two to three minutes, or until golden. Transfer to a baking dish, then top with prosciutto and mozzarella. Bake at 350 degrees until cheese is bubbly. Top with the white wine sauce and serve.

WHEN YOU GO:
SAL & JOE’S SPAGHETTI & PIZZA HOUSE
300 South Lenola Road
Maple Shade
856-234-3130
salandjoespizza.com