| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
March 1990 |
1 |
servings |
INGREDIENTS
| 6 |
|
Veal scallops; (about 9 ounces |
|
|
; total) |
| 1 |
ts |
Dried sage; crumbled |
|
|
Freshly ground pepper |
| 6 |
|
Paper-thin prosciutto slices |
| 1/2 |
c |
All purpose flour |
| 3 |
tb |
Unsalted butter |
| 3/4 |
c |
Dry white wine |
| 6 |
tb |
Chilled unsalted butter; cut into pieces |
|
|
; (3/4 stick) |
|
|
Salt |
|
|
Lemon wedges |
INSTRUCTIONS
Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of
1/8-inch using mallet or rolling pin. Repeat with remaining veal. Season
veal with sage and pepper. Place 1 slice of prosciutto atop each veal
scallop. Fold each veal scallop in half crosswise. Secure open ends with
toothpick.
Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy
large skillet over medium heat. Add veal and cook until golden, 2 to 3
minutes per side. Transfer veal to platter; tent with foil to keep warm.
Pour off fat from skillet and discard.
Add wine to skillet and bring to boil, scraping up any browned bits. Boil
until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season sauce
with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish
with lemon wedges and serve.
Serves 2.
Bon Appetit March 1990
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