Veal Scallopine With Prosciutto

• 8 None fresh sage leaves
• 2 lb veal tenderloin, cut into 8 thin slices
• 8 slices prosciutto
• 1/2 cup all-purpose flour
• 4 tbsp olive oil
• 1 tbsp butter, plus 3 1/2 tbsp chilled and diced
• 1/2 cup white wine
• 2.5 oz cremini mushrooms, thinly sliced
• 1 None cucumber, thinly sliced
• 9 oz mini plum or cherry tomatoes, sliced
• 1/3 cup fresh flat-leaf parsley leaves
• 1 tbsp red wine vinegar

1. Place 1 sage leaf on top of each veal escalope then cover with a piece of prosciutto. Dust lightly with flour.
2. Heat 1 tbsp oil and 1 tbsp butter in a large frying pan. Sear veal, prosciutto-side down, for 2 mins per side, or until golden brown. Remove from pan and set aside.
3. Deglaze pan with white wine, scraping up any browned bits from pan. Whisk in chilled butter, a little at a time. Stir until combined and slightly thickened. Return veal to pan and heat through.
4. Combine remaining ingredients in a large serving bowl. Serve with veal and pan sauce.

sage, veal tenderloin, prosciutto, allpurpose, olive oil, butter, white wine, cremini mushrooms, cucumber, cherry tomatoes, parsley, red wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/36788 (may not work)