Angela's Italian Recipe for Veal with Prosciutto and Sage

Veal with Prosciutto and Sage
(Vitello con Prosciutto e Salvia)


Ingredients:
1 tablespoon butter 1/4 cup chopped shallots 12 fresh whole sage leaves or 1 teaspoon dried, rubbed 2 teaspoons chopped fresh thyme or 1 teaspoon dried 1 bay leaf 1 cup dry white wine 1 cup beef stock or broth 1 cup chicken stock or broth 1/2 cup whipping cream Eight 4-ounce boneless veal rib chops All purpose flour 2 tablespoons extra virgin olive oil 8 paper-thin prosciutto slices

Directions:

Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and saute 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.) Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side. Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately. Makes 4 servings.

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