Ingredients ¾ lb veal top round (750g) 2 tablespoons butter 8 slices Prosciutto 8 sage leaves ¾ cup of white wine 2 tablespoons butter 1 tablespoon flour salt & pepper
Directions Cut ¾ lb of veal top round into 8 slices. (750g) Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking. Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.
Do not dip into flour. Place a thin slice of prosciutto onto each slice of veal. Place a fresh sage leaf on top of prosciutto. Secure with toothpicks.
Coat a large skillet with olive oil. Over medium to High heat, add the veal tuck-side down( sage leaf facing up). Cook for 40-50 seconds. Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.
In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat ) Simmer to reduce the wine a bit, about 2 minutes.
Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened. When the pan juices are lightly I thickened, spoon the sauce over the scallopini and serve.
We served over baby spinach and thinly sliced fennel.
Recipe Source: adapted for the Delft blue Veal Recipe Show from La Cucina Italiana