VEAL CUTLETS WITH PROSCIUTTO AND SAGE

Veal Cutlets with Prosciutto and Sage image

Number Of Ingredients 7

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1 pound veal cutlets, pounded thin and cut into 8 pieces
salt and freshly ground black pepper
8 fresh sage leaves
4 slices (thin) imported Italian prosciutto, cut in half crosswise
2 tablespoons butter
1 tablespoon olive oil
1/3 cup dry white wine

Steps:

1 Sprinkle both sides of the veal with salt and pepper. Place 1 sage leaf on each piece. Top with the prosciutto slices. With toothpicks, pin the meats and sage together. 2 In a large heavy skillet, melt 1 tablespoon of the butter with the oil over medium-high heat. Add half the veal pieces and cook until browned on one side, 3 to 4 minutes. Turn the veal and cook until browned, about 3 minutes. Transfer the meat to a serving dish and keep warm. Repeat with the remaining veal. 3 Add the wine and cook over high heat, scraping the pan until the liquid is slightly syrupy. Remove from the heat and swirl in the remaining 1 tablespoon butter. Pour the sauce over the veal and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves