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Ingredients
- 8 sage leaves
- 8 slices prosciutto di Parma
- 8 thin veal cutlets, about 2 ounces each, pounded thin with a meat mallet
- 4 tablespoons butter, divided
- 2 yablespoons olive oil
- 1 cup dry white wine
- Salt and pepper, to taste
- 1 cup sliced mushrooms
Preparation
Step 1
Place 1 sage leaf and 1 slice of ham on 1 side of each of the veal cutlets, and secure with a toothpick. In a 12 to 14-inch saute pan, heat 2 tablespoons butter and olive oil over high heat until it foams and subsides. Season each cutlet with salt and pepper and pan-fry 2 minutes on each side. Remove and keep warm. Add the mushrooms and saute until they release their jusices. Remove from pan and keep warm. Keeping the pan hot, pour the wine into the pan and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining 2 tablespoons of butter, season with salt and pepper, and return the cooked cutlets and mushrooms to the pan to reheat. Serve immediately.