Cooking Times

20 min
Prep Time
15 min
Cook Time
35 min
Total Time

Ingredients (10 items)

2.00 lbs Veal scaloppine
pounded thin
8.00 slices Prosciutto di Parma
thinly sliced
16.00 Fresh sage leaves
large leaves
0.50 cup Dry white wine
Roman Frascati preferred
4.00 tbsp Butter
European style
2.00 tbsp Olive oil
extra virgin
0.50 cup All-purpose flour
for dredging
1.00 tsp Salt
sea salt
0.50 tsp White pepper
freshly ground
1.00 Lemon
for serving

Instructions (7 steps)

1
Lay prosciutto and sage on each veal piece, secure with toothpick.
2
Lightly flour the veal on both sides.
3
Heat oil and 2 tbsp butter in large skillet.
4
Cook veal prosciutto-side down first, 2 minutes per side.
5
Remove veal and deglaze pan with white wine.
6
Whisk in remaining butter to create sauce.
7
Serve immediately with lemon wedges and papal blessing.