Yield: 2 Servings
|4 smalls||Veal scaloppini; 1/4-inch thick|
|4||Thin slices prosciutto|
|4||Whole fresh leaves of sage|
|¼ cup||Dry white wine|
|Salt and pepper|
Beat scaloppini between pieces of plastic wrap until thin. Top each of the slices with a slice of prosciutto and a sage leaf. Secure prosciutto and sage leaf to the veal with a toothpick.
Melt the butter in a pan large enough to accommodate the 4 veal slices and brown them on both sides for a few minutes. Sprinkle with fresh pepper and lightly with salt (prosciutto is already salty).
Add white wine and reduce quickly over high heat until almost glazed. The whole procedure should not take longer than 5 minutes. Serve with "instant" polenta and/or saute of mushrooms and parsley. (Follow directions on package.)
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997