Saltimbocca alla sorrentina
INGREDIENTS
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One small can (400g/14 oz) canned tomatoes
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A sprig of fresh parsley or a few fresh basil leaves
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Salt and pepper
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Olive oil
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750g (1-1/2 lbs) veal scallops, or about 10 scallops
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Salt and pepper
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Flour
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Butter
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Olive oil
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White wine
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A small ball of mozzarella, about 100g (3-1/2 oz), cut into slices
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One slice of prosciutto per veal scallop, about 100g (3-1/2 oz)
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White wine
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Olive oil
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