Veal Scalapini

By mirandavoegeli

Ingredients

• 1 pound veal chops, pounded thin, or veal scalapini
• 1/4 pound proscuitto di parma
• 1/2 pound fontina cheese
• 1/3 cup white wine
• sage leaves
• salt and pepper
• 1 tablespoon butter

Preparation

Step 1

Lay out the veal pieces. Layer the sage leaves, proscuitto, and fontina over the veal. Fold the veal over and crimp the edges. Melt butter in saute pan. Add the veal and heat over medium-high for 2 minutes per side. Remove from heat.

Add wine to pan and scrap up brown bits. Season. Serve sauce over the veal.