-1 pound of veal loin cut into 8 pieces
-16 fresh sage leaves
-16 slices of prosciutto
-All purpose flour
-1/2 cup of olive oil
-1 cup chicken stock or broth
-1/2 stick of unsalted butter
- Place veal in between pieces of plastic wrap and gently pound with mallet until they are about 1/4 inch thick. On top of each piece of veal place 2 sage leaves and 2 slices of prosciutto. Lightly dust the prosciutto side of each piece of veal with a small amount of flour.
- In a saute pan over moderately high heat, warm the olive oil. Saute the veal, prosciutto side first, until the prosciutto is crispy and the veal is just cooked through (about 2 mins per side). Set side, covered to keep warm.
- Removes excess oil from pan and degalze the pan with stock/broth. Add butter to the pan and reduce heat until thickened (about 3-4 mins). Return the veal to the pan and cook for about 2-5 mins (as needed). Serve with sauce spooned over top.