Saltimbocca Romano Recipe

Ingredients

• Miss Amy O'Dell, no offense but what you're asking for is no where near chicken saltimboca. the recipe below is for veal but can transpose it.
• 1 lb. Veal for scaloppini cut into 8 medallions pounded thin.
• 1/2 lb. of imported prosciutto sliced paper thin. There is no such thing as Prosciutto sliced too thin.
• 1 cup of flour for dredging
• Some good olive oil
• A stick bitter
• Fresh sage leaves, 8 or one per piece of veal; dried sage is a poor substitute for this dish to hold
• Kosher salt and freshly ground black pepper to taste
• Some good dry white wine (do not cook with any wine you wouldn't drink)
• 1/2 to 1 cup of chicken or veal stock
• Small handful of fresh chopped Italian flat leaf parsley for garnish
• Listed are both the basic sauté version and the fold over version; it's a matter of preference.