Sauteed Veal With Prosciutto And Sage Recipe

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   Oil the pan, medium heat.

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   Flour the chops.

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   Cook the chops in the pan 4 to 5 min on each side.

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   4.

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   When done, set aside the chops in a hot place.

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   5.

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    Put the prosciutto, mushrooms, shallots and 4 sliced sage leaves in the pan; cook them till the mushrooms are tender.

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    Make sure not to burn the shallots (eventually add in some butter to finish cooking the mushrooms).

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    6.

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    Deglaze with the wine, let it reduce by half.

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    7.

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    Add in the veal stock and simmer for 1 minute.

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    8.

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    Add in the chops in sauce to hot them.

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    9.

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    Put the chops in a serving plate; finish the sauce by adding a dash of butter.

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    10.

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    Pour the sauce over the chops, place the remaining sage leaves on top of the chops to decorate.

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    11.

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    Serve and enjoy.

No additional tips available.