Law-Abiding Saltimbocca

Ingredients:
• 1 pound thin veal cutlets for scaloppini (yields about eight cutlets), rinsed and patted dry
• 4 ounces sliced prosciutto
• ½ cup flour with ½ teaspoon salt and ½ teaspoon lemon pepper
• 8 thin slices (deli-style) provolone (about ¼ pound)
• 4 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• ½ cup dry white wine
• 1 cup chicken broth
• 1 lemon, sliced into wedges for serving

Preparation:
Cover each piece of veal with a slice of prosciutto, trimmed to fit. The meat should stick together well without need for toothpicks to secure. Melt the butter or margarine with oil in a large skillet over medium heat. Dredge the veal-prosciutto patties in the flour mixture and sauté over medium heat, with the prosciutto side down first. Cook each side about 1 minute. Immediately transfer the meat to a heated dish and top each veal-prosciutto patty with a slice of provolone. After all the meat has been cooked, pour wine and broth into the skillet. Stir over high heat, scraping up leftover drippings from the bottom of the pan. Bring to a simmer, then remove pan from heat and pour the sauce over the veal. Serve at once with lemon wedges.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'