1poundVeal Scallopini (6 to 8 scallops), cut 1/4-inch thick,
8 to 24whole, fresh sage leaves, according to taste preference,
8paper-thin slicesproscuitto or Danish ham,
1/3cupdry white wine,
2teaspoonsfresh lemon juice,
1Place veal scallops between two sheets plastic wrap or wax paper. Pound each to a uniform shape and thickness just over 1/8-inch thick.
2 Season veal lightly with pepper. Chop sage finely to mince; use 8 sage leaves for mild flavor 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.
3 Combine broth, wine and lemon juice in a glass measuring cup and set aside.
4 Melt 1 tablespoon butter in a 12-inch nonstick skillet over Medium-High heat until bubbling. 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.
5 Pour broth mixture into skillet. Stir to blend in any browned bits left in bottom of skillet. Boil 5 minutes to reduce liquid slightly. Pour sauce over veal and serve.
6For Stuffed & Breaded Recipe Variation: Place a slice of mozzarella cheese over prosciutto in step #2. Fold veal in half and press edges together. Dip in flour, then in cream or milk and then in dry breadcrumbs. Sauté 2 minutes per side in step #4.
No Nutritional Information Available