3 tbsp. Butter & olive oil, mixed
Make certain the veal is pounded thin. Lay a leaf of sage on top of each veal slice. Cut each slice of prosciutto into 3 pieces and arrange on top of sage & veal slices. Fasten each slice horizontally with a toothpick.
Sauté carefully on both sides in butter and oil, about 1 to 2 minutes per side. Remove veal from pan, keep warm, and add wine and stock to drippings, blending well.
Pour sauce over veal and serve with fresh steamed asparagus, roasted potatoes and roasted plum tomatoes.
Note: You might start off with a shrimp cocktail and end with a dessert of Mango sorbet topped with fresh raspberries.
A bottle of Italian Pinot Grigio would be perfect with this dinner.
Enjoy!
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Mrs. Wilkes' Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table by Sema Wilkes, John T. Edge, Mrs. Wilkes Boardinghouse Restaurant
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The Lady & Sons Just Desserts: More Than 120 Sweet Temptations from Savannah's Favorite Restaurant by Paula H. Deen
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