Ingredients
- 6 veal scallops (about 9 ounces total)
- 1 teaspoon dried sage, crumbled
- Freshly ground pepper
- 6 paper-thin prosciutto slices
- 1/2 cup all purpose flour
- 3 tablespoons unsalted butter
- 3/4 cup dry white wine
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
- Salt
- Lemon wedges
Directions
- Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal. Season veal with sage and pepper. Place 1 slice of prosciutto atop each veal scallop. Fold each veal scallop in half crosswise. Secure open ends with toothpick.
- Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.
- Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and serve.
