Eight 4-ounce boneless veal rib chops
All purpose flour
2 tablespoons extra virgin olive oil

8 paper-thin prosciutto slices

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.