1 pound Veal Scallopini (6 to 8 scallops), cut 1/4-inch thick
8 to 24 whole, fresh sage leaves, according to taste preference
8 paper-thin slices proscuitto or Danish ham
2/3 cup chicken broth
1/3 cup dry white wine
2 teaspoons fresh lemon juice
2 tablespoons H-E-B Butter
Place veal scallops between two sheets plastic wrap or wax paper. Poun
d each to a uniform shape and thickness just over 1/8-inch thick.
Season veal lightly with pepper. Chop sage finely to mince; use 8 sag
e leaves for mild flavor or 24 leaves for stronger flavor. Sprinkle sa
ge evenly over veal. (see note) Top each with a slice of proscuitto or
Danish ham; press lightly to adhere to veal.
Combine broth, wine and lemon juice in a glass measuring cup and set
Melt 1 tablespoon butter in a 12-inch nonstick skillet over Medium-H
igh heat until bubbling. Sautèacute; veal in skillet in two batches; p
lace prosciutto-side down first and cook 1 minute per side. Adding rem
aining tablespoon butter to skillet between batches. Remove veal to a
Pour broth mixture into skillet. Stir to blend in any browned bits l
eft in bottom of skillet. Boil 5 minutes to reduce liquid slightly. Po
ur sauce over veal and serve.
For Stuffed & Breaded Recipe Variation: Place a slice of mozzarella c
heese over prosciutto in step #2. Fold veal in half and press edges to
gether. Dip in flour, then in cream or milk and then in dry breadcrumb
s. Sauté 2 minutes per side in step #4.
No Nutritional Information Available