Veal with Prosciutto and Sage

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.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people


  • 1 tbsp butter
  • 1/4 cup chopped shallots
  • 1 cup dry white wine
  • 1 cup beef stock
  • 1 cup chicken stock
  • 1/2 cup whipping cream
  • 12 Mariposa Farms Fresh Sage leaves
  • 2 tsp Mariposa Farms Fresh Thyme chopped
  • 4 4-oz boneless veal rib chops
  • all-purpose flour
  • 2 tbsp olive oil
  • 8 prosciutto slices paper-thin
  • 1 Mariposa Farms Fresh Bay leaves


  • Melt 1 tbsp butter in heavy saucepan over medium heat.
  • Add chopped shallots, sage, thyme and bay leaf and saute for 2 min.
  • Add white wine and both stocks and boil until mixture is reduced to 1/2 cup, for about 20 minutes.
  • Add cream and boil until reduced to sauce consistency, about 2 min.
  • Season with salt and pepper.
  • Pound each chop between sheets of waxed paper to 1/2-inch thickness.
  • Sprinkle veal with salt and pepper.
  • Dredge veal in flour; shake off excess.
  • Heat 2 tbsp olive oil in heavy large nonstick skillet over medium-high heat.
  • Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.
  • Wrap 1 prosciutto slice around center of each piece of veal.
  • Arrange 2 veal piece on each plate.
  • Strain sauce, if desired.
  • Bring sauce to simmer.
  • Pour around veal and serve immediately.