- Three 1-ounce veal cutlets
- Salt and freshly ground black pepper
- 3 fresh sage leaves, plus 1 ounce fresh sage, cut into chiffonade, for garnish
- 3 thin slices prosciutto
- 1/2 cup all-purpose flour
- 3 ounces unsalted butter
- 1/2 ounce sweet Marsala wine
- 1/2 ounce sherry
- 1/2 ounce dry white wine
- 2 ounces chicken stock
- 2 ounces beef stock
Pound the veal cutlets to a thickness of 1/8 inch, then season with salt and pepper. Place 1 sage leaf and 1 slice of prosciutto on each piece of veal, then roll up with the prosciutto on the outside and secure with a toothpick. Add the flour to a shallow bowl, then dredge the veal rolls in the flour and shake off any excess.
Heat 2 ounces of the butter in a saute pan over medium-high heat. Sear the veal in the pan for 1 minute on each side. Set the veal aside on a plate and remove the toothpicks. Return the saute pan to the heat.
Deglaze the pan with the Marsala, sherry and white wine. Add both stocks and reduce by about half, then reduce the heat to low and add the remaining 1 ounce of butter to thicken the sauce. Check for seasoning and add salt and pepper to taste.
Transfer the veal to a plate, top with the sauce and garnish with the chiffonade sage.