The other day I posted about the minestrone I prepared for a supper with a guest.
I was going to post the second course the next day, but realized that the next day, yesterday, was a Friday. Some idiot who hates decent food well-prepared and presented was sure to complain that he saw a picture of meat on the blog.
In any event, I made saltimboca alla romana.
My guest brought the veal, and I had some prosciutto obtained from the "big city".
Alas the veal had been frozen, so it needed a bit of care. I wound up having to work pieces of it together as I pounded it out. Thus it required some pinning together. Since I only has big skewers and no toothpicks around, I had to cut off the ends.
For this you use veal, and leaves of sage, beneath the slices of prosciutto.
So, into the pan it goes. You use butter and olive oil, a bit of salt and pepper. Deglaze with a little white wine.
Green beans are common with this sort of meal and they are in season and abundant. I steamed them.