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.