- 8 very thin veal cutlets
- Salt
- Freshly ground black pepper
- Freshly chopped sage
- 8 ham slices [the size of the cutlets]
- Flour
- Butter
- 1/4 cup [60 mL] white wine
- Broth or veal sauce basis, to taste
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- Cut cutlets into 4-inch [10-cm] squares; lightly salt and sprinkle with black pepper.
- Sprinkle each cutlet with a pinch of freshly chopped sage; cover with a slice of ham.
- Using toothpicks, hold everything together; sprinkle on both sides with flour.
- Into a large enough frypan, melt some butter over high heat; brown scallopines on both sides in hot butter.
- Deglaze pan with white wine and a little broth or veal sauce basis.
- Leave sauce to reduce for a few minutes.
- Remove toothpicks, and serve.
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