My Only Recipe Book

Ingridients:

1/4 cup flour
Salt and finely ground black pepper
6 veal scaloppine
6 paper-thin slices of prosciutto
6 fresh sage leaves
3 tablespoons butter
1/3 cup Chardonnay*
Additional sprig of fresh sage

Procedure:

Place flour in a shallow plate or bowl. Add a couple of shakes of salt and pepper and stir with a fork. Dredge (dip) scaloppine in flour mixture and coat both sides. Pin a slice of prosciutto and a fresh sage leaf to one side of each scaloppine with a toothpick (sage on top).

Melt butter over medium heat in a large skillet or frying pan. Sauté scaloppine for 2 minutes on the veal side and 1 minute on the prosciutto and sage side. Be sure scaloppine is cooked through. Transfer to a heated platter and keep warm.

Turn the heat under the pan to high. Pour wine into the pan and stir well. Reduce over high heat for 2 minutes. Pour the sauce over the scaloppine and serve garnished with a sprig of sage.