Dahl & DiLuca Ristorante Italiano Veal Saltimbocca

Chef: Andrea DiLuca - Dahl & DiLuca Ristorante Italiano, Phoenix, Arizona

4 (4 ounce) pieces pounded veal
4 ounces prosciutto, sliced
4 ounces mozzarella, sliced
4 fresh sage leaves
Flour for dusting
2 tablespoons olive oil
8 ounces mushrooms, sliced
1 tablespoon garlic, chopped
5 ounces Marsala wine
Salt and pepper to taste

Top each veal slice with a slice of prosciutto, 1 ounce mozzarella and a fresh sage leaf. Roll each piece of veal like a cigar; dust in a little flour. Using care to prevent the filling from falling out, saut