| 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.
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