Our Recipes

Adapted from West Coast Prime Meats Cooks © 2015

Ingredients

• Four 7-ounce veal cutlets, pounded thin
• Four sage leaves
• Four slices prosciutto
• Quarter-cup all-purpose flour
• Quarter-teaspoon salt
• Quarter-teaspoon pepper
• Two tablespoons olive oil
• Quarter-pound fontina cheese, cut in four thin slices
• Half-cup dry white wine
• Half-cup veal demi-glace*

*Demi-glace is reduced veal stock with a rich, meaty flavor. Find it in the frozen food aisle at some specialty grocers and online.

Instructions

1. Lay the four veal cutlets on a cutting board. Place a sage leaf on top of each cutlet. Place the prosciutto slice on top of the sage. Lay a piece of plastic wrap on top of each stack of veal-sage-prosciutto and lightly pound them to marry the three ingredients. 
2. Pour the olive oil in a medium sauté pan and heat it over medium flame. At the same time, light the oven broiler.
3. Mix the flour, salt and pepper together in a small bowl. Dust each veal packet with flour, shake off any excess and place the pieces in the sauté pan, prosciutto-side down.
4. Sauté for about one minute, then carefully turn over and sauté the other side for one to two minutes more. Remove the veal pieces from the pan and place one piece on each serving dish. Take the sauté pan off the heat for a moment.
5. Place a slice of fontina cheese on top of each piece of veal and place the plate in the broiler for one minute or until the cheese melts. Remove the plates from the broiler and hold aside.
6. Return the sauté pan to the stove over medium-high heat and deglaze it with the white wine, scraping up any bits of veal and flour that stuck to the bottom of the pan. When the wine has reduced by half, whisk in the demi-glace. Bring the sauce to a simmer, whisking constantly, and allow the demi-glace to cook for another one to two minutes. Taste it and add salt and pepper, if necessary. Then divide the sauce among the four plates, pouring on top of the fontina to melt it more. Serve immediately.

Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.