-
1
1.
-
2
Pound the veal scaloppini slightly between sheets of plastic wrap or in a 1 gallon resealable plastic bag to a uniform thickness of 1/8-inch, season with salt and pepper to taste.
-
3
2.
-
4
Lay out half of the veal scaloppinis on a clean, flat work surface and layer each of the scallopini with 1 thin slice of prosciutto, folding the prosciutto to fit on the scallopini, then place 1 or 2 whole sage leaves on top of the prosciutto and finish by placing another scallopini on top of the sage.
-
5
Use toothpicks, if necessary, as skewers to hold the veal packages together*.
-
6
3.
-
7
Set up a dredging station by placing about 1 cup of flour on a flat dish and, one by one, dredge each veal package in the flour and shake off excess.
-
8
Place the dredged packages on another plate.
-
9
4.
-
10
Heat a large, heavy skillet over medium high heat.
-
11
Add 1 tablespoon of extra virgin olive oil and 2 tablespoons of butter and saute the veal packages (a couple at a time) 2 to 3 minutes on one side and 1 to 2 minutes on the second side.
-
12
As each group of sauteed veal packages is completed, transfer to a warm platter or individual serving dishes (you may keep the cooked scallopini warm in a warm oven until all servings have been cooked) and repeat the saute process until all the veal stacks have been cooked.
-
13
5.
-
14
When the last of the veal stacks has been sauteed, reduce the heat on your skillet to medium low.
-
15
Deglaze the pan with the chicken stock and continue cooking the stock until reduced by half.
-
16
Add the wine, the lemon juice and the remaining 2 tablespoons of butter and swirl until combined to form a sauce.
-
17
Bring sauce to a boil and cook until slightly thickened (if the sauce fails to thicken, compound a corn starch slurry consisting of 2 tablespoons of COLD water and 2 tablespoons of corn starch and add it to the sauce while stirring to thicken it).
-
18
6.
-
19
Remove the platter (or the individual serving plates) from the oven and pour the sauce over the scallopini and serve immediately sided by Spaghetti con Burro e Formaggio**.
-
20
*Carefully remove toothpicks before serving.
-
21
**The sauce also makes an excellent sauce to combine with the spaghetti.
