8 slices milk-fed veal cut for scallopine, approximately 1 pound
8 thin slices fresh mozzarella
8 slices prosciutto
8 large sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon flour
1/2 cup dry Italian white wine
1/2 cup rich homemade chicken stock
1. Salt the pieces veal on each side. Lightly pound each piece of veal between plastic wrap. Lay a piece of mozzarella, then a sage leaf. Lay a prosciutto slice on each piece of veal -- some overhang is fine. Weave a toothpick in and out to secure.
2. Heat a large skillet med-high. Add the oil and two tablespoons of butter. When hot and foaming, add the veal, prosciutto side down in two batches of four. Saute the veal on high each, about one minute each side to brown. Remove to a platter and repeat with next batch.
3. Add the flour to the pan and cook until tan in color. Add the wine and stock to the pan, cooking on high to scrape up brown bits and reduce by half. Remove from heat and whisk in remaining tablespoon of butter. Remove toothpicks from veal, pour hot sauce over all.