Total Time
30mins
Prep 15 mins
Cook 15 mins

This is the meal my husband always chooses when told I will cook ANYTHING he wants!

Ingredients Nutrition

Directions

  1. Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
  2. Season veal with sage and pepper.
  3. Dredge veal in flour; shake off excess.
  4. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
  5. Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
  6. Transfer veal to platter; tent with foil to keep warm.
  7. Pour off fat from skillet and discard.
  8. Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
  9. Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
  10. Pour sauce over veal.
  11. Garnish with lemon wedges and serve.
Most Helpful

3 5

This was OK, but not one of our favorites. Different strokes for different folks, I guess. Thanks for sharing.

5 5

We loved this! Easy to do and such great flavors. My guys were very impressed with this - we can see why your husband asks for it when he has the chance! Thanks for sharing.

5 5

I had this meal in a when we were in town once and I loved it, I knew I would love making your recipe and I did!!! Wonderful for a special occasion. Only thing I did different was I used fresh sage inside of dried. Thank you for posting it!! PAC-FALL07