Recipe Instructions:
Ingredients:
• 4 veal scaloppini (or chicken breast pounded thin)
• 8 slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• Salt and pepper, to taste
• 2 tablespoons butter
• 1/2 cup white wine
• 1/2 cup chicken broth
• Fresh parsley, chopped for garnish
Instructions:
o Season veal scaloppini with salt and pepper. Place a sage leaf on each scaloppini, then wrap with a slice of prosciutto. Secure with toothpicks.
o Dredge the veal scaloppini in flour, shaking off excess. Heat butter in a large skillet over medium-high heat. Cook the scaloppini for about 3 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
o Pour white wine into the skillet, scraping up any browned bits from the bottom. Let it simmer for a minute, then add chicken broth. Simmer until reduced slightly.
o Remove toothpicks from the scaloppini. Serve hot, drizzled with pan sauce and garnished with chopped fresh parsley.
