Vitello Saltimbocca | TASTE

Ingredients

• 8 slices veal scaloppini, pounded very thin (or veal cutlets-preferable from the veal top round)
• 8 thin slices prosciutto (large enough to cover the entire piece of veal)
• 24 sage leaves (3 for each piece)
• 4 tbsp extra virgin olive oil
• 4 tbsp butter
• 4 bay leaves
• All purpose flour, for coating
• ¼ c white wine
• ¾ c demi-glace
• 2 eggs, hard boiled and sliced in 4 (place 1⁄2 egg- 2 slices on each plate)
• 3 ½ lb veal bone
• 2 carrot
• 2 stalks of celery
• 1 lg onion
• 2 leeks
• 2 cloves garlic
• 1 bay leaf
• 1 tsp black peppercorn
• 4 sprigs parsley
• 1 sprig fresh thyme
• Salt and pepper