1 lb veal leg cutlets, cut 1/8 to 1/4 inch thick
1/4 tsp ground white pepper
1 Tbs thinly sliced fresh sage
2 oz thinly sliced prosciutto, cut to fit cutlets
1-1/2 Tbs unsalted butter
1/4 cup diced seeded tomato
2 oz shaved Parmesan cheese
1/3 cup dry white wine
1 tsp minced fresh sage
- Pound veal cutlets to 1/8-inch thickness. 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.