Veal Saltimbocca

Makes 8 servings

2              ounces fontina cheese
8              thin slices  prosciutto or deli ham
16            fresh sage leaves
8              veal cutlets
1/2           cup all-purpose flour
1/2           teaspoon salt
1/4           teaspoon pepper
2              tablespoons butter
2              tablespoons olive oil
1              cup chicken broth
1/2           cup white wine or chicken broth
1/2           cup minced  fresh parsley
1              tablespoon lemon juice

1 .       Cut cheese into 1/4-inch strips . Place a prosciutto slice  , 2 sage leaves  and cheese down  center of each  cutlet . Roll up and secure with toothpicks .
2 .        In a large  resealable  plactic bag  , combine  the flour  , salt  and pepper  . Add veal , a few rolls at a time  and shake  to coat . In a large skillet  , brown veal in butter  and oil on all sides  ; remove  and keep warm .
3 .        Add broth and wine  , stirring  to loosen browned bits  from pan . Return rolls to the pan ; cook for 8 to 10 minutes  or until thermometer  reads 160*  and sauce is thickened  . Stir in Parsley  and lemon juice  ; heat through . Discard toothpicks  ; serve with sauce .

A delicious wine sauce  makes this hearty entree  even more special . You can assemble  the rolls ahead of time and chill until you are ready to cook .