4 – 4oz Veal Leg Slices, pounded thin
1 Cup Flour
3 Tablespoons Butter
4 oz Chicken Stock
4 oz White Wine
Fresh Sage Leaves
Salt & Pepper
DirectionsMelt butter in sauté pan and add sage leaves as desired.
Dredge veal I flour, to coat. Lightly sauté veal in oil, flip as lightly browned on one side. Add flour to thicken. Raise temperature, add a splash of wine and cook off slightly. Follow with splash of chicken stock and more flour as needed for desired thickness.
Top each with a slice of prosciutto. Remove from heat, cover and allow to rest a few minutes before serving.