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Ingredients
US|METRIC
4 SERVINGS
- 8 veal cutlets (scallopini)
- 24 slices prosciutto (thinly sliced)
- 16 sage leaves (large, fresh)
- 1/2 cup flour (to coat the veal cutlets)
- 4 Tbsp. olive oil
- 8 Tbsp. unsalted butter
- 1/2 cup dry white wine (such as an Italian 'Pinot Grigio', marsala can be substituted)
- cracked black pepper (Freshly)
- salt
- prosciutto
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