Veal Saint Maurice Recipe

• 3 slices scaloppine, mild-fed veal
• 3 slices cured prosciutto
• Flour, for coating veal slices
• 2 tbsp. butter, or possibly extra virgin olive oil
• 2 or possibly 3 rosemary leaves
• 1 clove garlic, minced
• 1 c. white wine
• 1 tbsp. balsamic vinegar
• 1 c. chicken broth

1. Lb.
2. slices of veal and prosciutto together with meat mallet till they become one piece.
3. Flour lightly.
4. Put meat in saucepan with melted butter and cook for one minute on each side.
5. Add in the minced garlic and rosemary; when the garlic is soft and lightly browned, add in wine and balsamic vinegar.
6. Flame it, if possible.
7. Add in chicken broth and cook 5 - 10 min more.
8. Serve, garnished with potato Noicette and asparagus.
9. Serve 1.

scaloppine, cured prosciutto, flour, butter, rosemary, clove garlic, white wine, balsamic vinegar, chicken broth

Taken from cookeatshare.com/recipes/veal-saint-maurice-24284 (may not work)