Cut the scallopini into 4" squares. Add salt and pepper (lightly). Place pinch of chopped sage on each piece of veal and cover with a slice of prosciutto. Attach each serving with a toothpick. Lightly flour each piece and set aside. Melt butter in skillet over high heat and add prosciutto wrapped veal. Brown each side on high heat, remove from pan. Deglaze the skillet by adding wine and veal stock. Let the sauce reduce for a few minutes, stirring occasionally. Remove the toothpicks from veal and serve on a hot plate, drizzled with sauce.
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