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