Ingredients
1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 Tsp ground white pepper
1 Tbs thinly sliced fresh sage
2 ounces thinly sliced prosciutto, cut to fit cutlets
1-1/2 Tbs unsalted butter
1/4 c diced seeded tomato
2 ounces shaved Parmesan cheese
Sauce
1/3 c dry white wine
1 Tsp minced fresh sage
Method:
Pound veal cutlets to 1/8-inch thickness, if necessary. Sprinkle cutlets with pepper. Sprinkle sliced sage on tops of cutlets; cover with prosciutto. Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.
Heat 1/2 Tbs butter in large nonstick skillet over medium heat until melted. Place 2 or 3 cutlets in skillet, prosciutto side down. Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top. Remove cutlets; keep warm. Repeat twice to cook remaining cutlets.
Add wine to skillet; increase heat to medium-high. Cook and stir until slightly syrupy. Stir in any juices released from cutlets; remove from heat. Stir in 1 Tbs room temperature butter and minced sage. Spoon sauce over cutlets. Top with tomato and cheese. Serve immediately.
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