About: Dolce Chef Christopher Tunnell takes tender veal cutlets and transforms them into a satisfying dish bursting with flavor. This recipe is surprisingly quick and simple, yet the finished dish is both elegant and comforting.
Cook Tip: Veal Scallopini are tender veal cutlets. If you can't find thinly sliced cutlets, be sure to pound the veal thin before starting this recipe.
Cut the scallopini into 4" squares. Add salt and pepper (lightly). Placepinch of chopped sage on each piece of veal and cover with a slice of prosciutto. Attach each serving with a toothpick. Lightly flour each piece and set aside. Melt butter in skillet over high heat and add prosciutto wrapped veal. Brown each side on high heat, remove from pan. Deglaze the skillet by adding wine and veal stock. Let the sauce reduce for a few minutes, stirring occasionally. Remove the toothpicks from veal and serve on a hot plate, drizzled with sauce.
8 veal Scallopini (thinly sliced)
8 slice(s) prosciutto, cut to match size of veal
(to taste) salt & pepper
8 leaves fresh sage, finely chopped
1/4 C. flour
3 Tbsp. butter
1/4 C. white wine
1/4 C. veal stock