Veal Saltimbocca

Veal Saltimbocca

4 oz. veal top round
2 slices Proscuitto ham
4 oz. demi glace (veal stock reduced with carrots, celery and onions)
1 oz. Marsala wine
Pinch dry sage
Sliced mushrooms
4 oz. cooked linguini
Fresh sage leaves
1 oz. shaved parmesean cheese

Dredge the veal in seasoned flour and saute in a hot skillet with olive oil.  Brown both sides.  Brown proscuitto ham.  Place ham on veal.
Saute mushrooms in same pan.  Flambe mushrooms with marsala wine and add demi glace and sage.  Reduce.
Heat cooked linguini in salted water, then plate with veal and prosciutto on top.  Top veal with the sauce, sage leaves and cheese.
Add seasonal vegetables.