Veal with Prosciutto and Sage
Delicious veal with the distinct pungent taste of sage and an after note of crispness and brightening of flavors offered by the thyme.
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Servings Prep Time
4people 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Melt 1 tbsp butter in heavy saucepan over medium heat.
  2. Add chopped shallots, sage, thyme and bay leaf and saute for 2 min.
  3. Add white wine and both stocks and boil until mixture is reduced to 1/2 cup, for about 20 minutes.
  4. Add cream and boil until reduced to sauce consistency, about 2 min.
  5. Season with salt and pepper.
  6. Pound each chop between sheets of waxed paper to 1/2-inch thickness.
  7. Sprinkle veal with salt and pepper.
  8. Dredge veal in flour; shake off excess.
  9. Heat 2 tbsp olive oil in heavy large nonstick skillet over medium-high heat.
  10. Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.
  11. Wrap 1 prosciutto slice around center of each piece of veal.
  12. Arrange 2 veal piece on each plate.
  13. Strain sauce, if desired.
  14. Bring sauce to simmer.
  15. Pour around veal and serve immediately.