veal cutlets with sage , roman style
8 thin veal cutlets (about 1 pound )
8 thin slices of italian prosciutto ham
8 fully grown sage leaves
3 to 4 tablespoons of butter
1/2 cup of dry white wine
salt and freshly ground pepper
tenderize the veal with meat tenderizer
place 1 leaf of sage and prosciutto spear them together with toothpick
melt 2 tablespoons of butter in large frying pan ,
add the cutlets and pan fry for 2 to 3 min each side , lightly season with salt and pepper, remove from pan keep warm ,
dilute the pan juices with 1/2 cup of the dry white wine at high temp and whisk together, quickly add the veal back to frying pan
and heat again ,
ready to serve mmmmmmmmmmmmmmmmmmmm
Jump into the mouth , the literal translation !!
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