1 pound veal scallopine, pounded thin
4 ounces prosciutto, thinly sliced
20 fresh sage leaves
1/4 teaspoon salt
1 1/2 tablespoons vegetable oil
3 tablespoons butter, softened
1/2 cup white wine or Marsala
1 cup chicken or beef stock (see link)
1/8 teaspoon pepper
1/2 tablespoon flour
1. Cut the veal into 3 x 4 inch pieces. Place a slice of prosciutto on top of each piece of veal and top with a leaf of fresh sage. Skewer with a toothpick to hold the three together and sprinkle the bottom side (without the prosciutto and sage) with 1/8 teaspoon of the salt.
2. Pour the oil and 1 tablespoon of the butter into a large saut pan and cook over high heat until almost smoking. Add the veal slices and saute 30 seconds on each side, shaking the pan to prevent sticking. Transfer the veal to another dish and out the oil out of the pan. Place the pan back on the heat and deglaze with the wine, cooking until reduced to a thick glaze, about 2 minutes. Pour in the stock and the remaining salt and the pepper, and bring to a boil. Reduce the heat to a simmer, return the meat to the pan and cook for 2 minutes.
3. While the meat is heating, mix the remaining butter with the flour to make a thick paste. Remove the meat from the pan and place on a serving dish. Bring the stock to a boil and add the paste, one spoonful at a time, whisking well until the sauce is thick. Pour it over the meat and serve.
Nick Stellino is quick to suggest substitutions for hard-to-find ingredients in most of his recipes, but here, he says, only Italian prosciutto and fresh sage will do.