4 boneless veal scaloppine (1 lb.)
4 thin slices prosciutto (2 1/2 oz.)
14 fresh sage leaves
1/4 c. butter
1/3 c. white wine
salt and pepper to taste
Using parchment paper, pound veal to a thickness of about 1/8″ with a rolling pin. Peel the parchment away and slice each veal into 3 pieces. Cut each slice of prosciutto into three pieces. Lay a sage leaf on each piece of veal and top with prosciutto.
Using the parchment paper, pound each combination to press together the meats. Peel off paper. You should end up with 12 combinations/ pieces of meat.
Heat butter in frying pan over medium heat. Cook each side of the meat-combo for 1-2 minutes. Transfer to casserole dish when done. When the meat is done, continue to keep the pan heated and add the white white. Stir to dissolve the pan juices for 3 minutes. Season to taste with salt and pepper. Pour this over the meat-combo. Garnish with a couple more sage leaves.
fresh sage leaves
Approximate Cost: $9.80