Food Network: Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana

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Veal Pockets in the Style of Valle d'Aosta: Portafoglie alla Valdostana
Recipe courtesy Mario Batali

Ingredients
4 veal cutlets, about 2 pounds total, pounded thin by
your butcher
1 cup grated Emmental cheese, plus more for garnish
2 ounces prosciutto cotto, cut into small matchsticks
Salt and freshly ground black pepper
Flour, for dredging
3 tablespoons butter, plus 1 tablespoon
2 sage leaves
1/4 to 1/2 cup dry white wine

Instructions
Lay the cutlets flat on a clean, dry work surface. In
a small bowl, mix the cheese and prosciutto. Evenly divide this mixture among the
4 cutlets, placing the mixture in the center of each cutlet. Season with salt and
pepper. Fold in half being careful that none of the cheese and prosciutto stuffing
escapes. Secure sides with toothpicks. Dredge rolls in flour.

Heat a 12-inch saucepan over medium-high heat. Add the 3 tablespoons of butter and
cook until the butter foams. Add the veal rolls to the pan and brown on all sides,
about 5 minutes per side. Use tongs to carefully turn the rolls. Remove rolls and
keep warm. Add the sage leaves to the pan and pour in the wine. Continue cooking

over high heat until the wine evaporates. Swirl in the remaining 1 tablespoon of
butter. Serve immediately with a sprinkling of Emmental cheese on top.