VEAL SCALOPPINE W/ PROSCIUTTO AND SAGE

Steps:

• Preheat oven to 200. Warm baking dish and serving plates in oven. Rub one veal scallop on both sides with sage leaf. Set sage leaf aside. Trim slice of prosciutto to fit w/in dimensions of the cutlet: press it into meat. Center reserved sage leaf on top of prosciutto. Working lengthwise, weave toothpick in and out of veal to secure prosciutto and sage. Salt and pepper the veal. Heat oil over medium-high heat in skillet. Dredge half of cutlets with flour. When oil begins to smoke, cook first batch, prosciutto side down, for 45 seconds to 1 minute, edges should brown and prosciutto gets a bit crispy. Turn and cook for 45 seconds(veal should be slightly undercooked as it will continue to cook) Transfer veal to baking dish in oven. Continue with remaining veal. Add more oil to pan if needed. Let skillet cool. Reduce heat to medium. Add wine,simmer until reduces to 2-3 T. Add broth, reduce to 1/3 c, scraping up browned bits. Add accumulated juices from veal in oven. Taste and season w/salt, if needed. Divide veal scallops between plates. Drizzle with sauce and serve immediately.