Veal with Sage and Prosciutto
1 pound veal scaloppine, pounded thin
1/4 pound prosciutto ham, thinly sliced
20 fresh sage leaves
1/4 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons butter, softened
1/2 cup white wine or Marsala
1 cup Chicken or Beef Stock
1/8 teaspoon pepper
1/2 tablespoon all-purpose flour
Cut the veal into 3 x 4-inch pieces. Place a slice of prosciutto on top of each piece of veal and top with a leaf of fresh sage. Skewer with a toothpick to hold the three together and sprinkle the bottom sides with 1/8 teaspoon of the salt. Pour the oil and 1 tablespoon of the butter into a large sauté pan and cook over high heat until almost smoking. Add the veal slices and sauté 30 seconds on each side, shaking the pan to prevent sticking. Transfer the veal to another dish and pour the oil out of the pan. Place the pan back on the heat and deglaze with the wine, cooking until reduced to a thick glaze, about 2 minutes. Pour in the stock and the remaining salt and the pepper, and bring to a boil. Reduce the heat to a simmer, return the meat to the pan and cook for 2 minutes.
While the meat is heating, mix the remaining soft butter with the flour to make a thick paste. Remove the meat from the pan and place on a serving dish. Bring the stock to a boil and add the butter/flour paste, one spoonful at a time, whisking well until the sauce is thick. Pour it over the meat and serve.
If you'd like more sauce, increase the wine by 2 tablespoons, the stock by 1/4 cup, and the flour/butter mix by 1 teaspoon of flour.
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Excerpted from CUCINA AMORE by Nick Stellino Copyright© 1995 by Nick Stellino. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.