1/2 lb. thin veal scallopine
salt and ground black pepper
12 sage leaves (I use variegated)
1/4 cup or so provolone cheese, shaved with a vegetable peeler
4 slices prosciutto
flour for dusting the veal scallops
1/3 stick butter + 1 T.
1/4 c. dry white wine
Using the flat side of a meat mallet, pound the veal scallopine as thin as you can, spreading them out into long pieces. Cut the veal so that you have eight equal pieces. Lay the pieces out in pairs, tops and bottoms, matching the size and shape as best you can.
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On the four bottom pieces place two sage leaves. Take the shavings of provolone and lay them evenly over the sage. Not to thick of a layer, and keep the cheese from going all the way to the edge of the veal.
Over the cheese, arrange a prosciutto slice, again keeping a margin of veal around the edge.
Place the top piece of veal over the bottom piece. First with the flat side of the mallet, pound the scallops together. Then use the sharp ends to lightly hammer around the edges of the scallops to seal them.
Salt and pepper on both sides. Dredge in the flour, shake of excess.
Heat the 1/3 c. butter in a large sauté pan. When the bubbling subsides, place the veal scallops in the pan. Sauté for two minutes on the first side, turn, and sauté about a minute more. You want them cooked through, the cheese melted, but certainly not dried out! Remove the scallops to a plate and keep warm.
Add the wine to the hot pan with another tablespoon of butter. Scrape up any bits from the bottom of the pan, and reduce for a minute or so over high heat, stirring to make a lovely sauce.
Place the scallops on a plate or platter. Pour the wine sauce over, and garnish each scallop with a fresh sage leaf.
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