| 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.
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