Mark Boughton Photography
- 8-- veal cutlets (cut about ½-inch thick, about 1¼ pounds) or 1½ -inch-thick pork tenderloin medallions (about 1 1/2 pounds)
- 8-- thin slices prosciutto di Parma
- 1ounce shaved Parmigiano-Reggiano
- 8large fresh sage leaves
- -- Whole black pepper in a peppermill
- 2tablespoons unsalted butter
- 2tablespoons olive oil
- 1/4cup all-purpose flour
- 1cup dry white wine, dry sherry or Italian white vermouth
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Lay cutlets or pork medallions between two sheets of plastic wrap and pound until about ¼-inch thick. Place a slice of prosciutto over each cutlet; cover with shaved Parmigiano. Place a sage leaf over it, and season lightly with pepper. Roll cutlets into a sausage shape and secure with twine or toothpicks.
Heat butter and olive oil in a skillet over medium heat. When butter is melted and foaming hot, quickly roll veal bundles in flour, shake off the excess, and add to pan. Sauté, turning frequently, until golden brown but still slightly pink at the center, about 4 minutes. Transfer to a warm platter and remove twine or toothpicks.
Slowly add wine to pan, stirring constantly, and bring to a boil. Cook until slightly reduced. Return veal rolls to pan. Cook, turning constantly, until they are warmed and sauce is thick, about 1 minute. Do not overcook: the meat should still be a little rosy at the center.