- 1 1/3 pounds thinly sliced veal medallions, from the butcher
- Salt and pepper
- 1/4 pound thinly sliced prosciutto
- Several sprigs fresh sage
- 1/4 cup extra-virgin olive oil, 4 turns of the pan
- 4 tablespoons butter
- 1 cup white wine, eyeball it
- 1/2 lemon, juiced
Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal.
Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve.