0
(0)
CATEGORY CUISINE TAG YIELD
Worrall tho, Worrall2 4 servings

INGREDIENTS

8 3 oz veal escalopes
1/4 lb Prosciutto
8 Fresh sage leaves
1/2 c Plain flour
Mozzarella slices
6 oz Butter
1 c Dry white wine
Salt and ground black pepper

INSTRUCTIONS

Remove the rind from the prosciutto and cut into 8 slices. Pound the
escalopes to an even thickness of about 1/4 inch. Place a slice of
prosciutto and a sage leaf on each escalope and secure with a toothpick.
Dust each escalope with flour.
In a large frying pan, cook the veal over a medium heat in 4tbsp butter
until browned. Season, then pour the wine into the pan and turn up the heat
to evaporate the wine quickly.
Remove the veal, place a slice of mozzarella on top of each escalope and
flash under a hot grill for 2 minutes. While the veal is grilling, add the
remaining butter to the sauce in the pan and stir. To serve, pour the sauce
over the veal.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Who hears \”Depart from me, for I never knew you\”?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?