Lino's Saltimbocca Alla Romana


Tenderloin, sliced to ½ inch thickness, ( 2oz. pieces )
1 Tlb Butter
1 teaspoon Dried Sage
Chicken Stock
Thin slices of Prosciutto
2-3oz White Wine


Melt butter in a frying pan, add sage and small amount of chicken stock, infuse butter. Dredge filets in flour, coat heavily. Brown each side. Add 1-2 pieces of prosciutto over each filet. Add white wine and cook off alcohol. Add small amount of water or flour as needed to thin or thicken sauce. Cover and steam for 15 seconds.
Serve over cooked spinach.
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