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. Pound 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 sage leaves for mild fl
avor or 24 leaves for stronger flavor. Sprinkle sage 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 aside.
Melt 1 tablespoon butter in a 12-inch nonstick skillet over Medium-High heat until bubbl
ing. Sautèacute; veal in skillet in two batches; place prosciutto-side down first and cook
1 minute per side. Adding remaining tablespoon butter to skillet between batches. Remove
veal to a warm platter.
Pour broth mixture into skillet. Stir to blend in any browned bits left in bottom of ski
llet. Boil 5 minutes to reduce liquid slightly. Pour sauce over veal and serve.
For Stuffed & Breaded Recipe Variation: Place a slice of mozzarella cheese over prosciutt
o in step #2. Fold veal in half and press edges together. Dip in flour, then in cream or m
ilk and then in dry breadcrumbs. Sauté 2 minutes per side in step #4.
No Nutritional Information Available