By the Way Sunday

~Spring Sensations~

By the way...
What sensational recipe do you always pull out of the box in the Spring?
Share it with us.

I do not really have a special dish for spring, but I haven’t made Saltim Bocca for a while and it might be nice to make it sometime this month.

~~ Saltim Bocca ~~

* 12 Veal cutlets ( Option - 4 skinless, boneless chicken breast )
* 1 LB prosciutto, thinly sliced
* 12 Slices Provolone cheese
* 4 TSB Flour
* 1/2 Cup minced garlic
* 1/4 Cup olive oil
* 1/4 Cup Butter
* 2 TBS Ground Sage
* 2 TSB Chopped parsley
* 1 Cup Dry white wine
* 4 oz beef stock
* Salt and pepper to taste


Pound the veal into thin scaloppine ( If using chicken, cut the chicken in to ¼ inch thick cutlets ). Sprinkle each piece with sage and garlic, Then place a slice of prosciutto on top of each scalloppine. Press together firmly. Mix the salt and pepper and flour together. Then coat the meat in the flour mixture. Heat the butter and oil in a large frypan. Sauté the meat for 2 minutes on each side. Add the parsley, wine and stock and simmer for 2 minutes. Remove to a serving dish, cover the meat with a slice of provolone cheese and pour the sauce over the top.

For all of my favorite recipes see my old geocities web-site here for the list of all the recipes.