Saltimbocca with Lemon and Sage

Ingredients

• Fried sage

  • 1/4 cup (60 ml) olive oil
  • 16 leaves fresh sage
  • 1/2 teaspoon (2.5 ml) icing sugar

• Saltimbocca

  • 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