Saltimbocca with Lemon and Sage | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• 16 leaves fresh sage
• 1/2 teaspoon (2.5 ml) icing sugar
• 4 large veal scallopini
• 2 tablespoons (30 ml) grated Parmigiano-Reggiano
• Grated zest of 1 lemon
• 8 slices prosciutto
• Juice of 1/2 lemon
• 1 teaspoon (5 ml) cornstarch
• 1 cup (250 ml) chicken broth
• 4 leaves fresh sage
• Salt and pepper