Veal Florentina

• 4 (1-ounce) veal medallions
• 2 slices prosciutto
• 2 slices fontina cheese
• Flour, for dusting
• 1/2 cup olive oil, for sauteing
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• Salt and pepper

1. Lay out 2 medallions of veal and place 1 slice prosciutto and 1 slice fontina cheese on top of each piece of veal.
2. Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour.
3. In a large saute pan, heat olive oil on medium heat, add veal and brown on both sides, about 3 to 4 minutes per side.
4. Remove excess oil, add mushrooms, Marsala wine and salt and pepper, to taste.
5. Reduce for 4 to 5 minutes.
6. Remove veal to plates and spoon mushrooms and sauce over veal.

veal medallions, fontina cheese, flour, olive oil, mushrooms, marsala wine, salt

Taken from www.foodnetwork.com/recipes/veal-florentina-recipe.html (may not work)