Sauteed Veal With Prosciutto And Sage Recipe

• 4 veal chops, or possibly at least 3/4" thick
• 1 1/2 tbsp. corn oil
• Some flour
• 2 ounce. prosciutto
• 2 teaspoon shallots
• 4 ounce shii-rake mushrooms (otherwise regular)
• 8-10 leaves of sage
• 1/4 c. white wine
• 2 c. veal stock
• Some butter

1. 1.
2. Oil the pan, medium heat.
3. 2.
4. Flour the chops.
5. 3.
6. Cook the chops in the pan 4 to 5 min on each side.
7. 4.
8. When done, set aside the chops in a hot place.
9. 5.
10. Put the prosciutto, mushrooms, shallots and 4 sliced sage leaves in the pan; cook them till the mushrooms are tender.
11. Make sure not to burn the shallots (eventually add in some butter to finish cooking the mushrooms).
12. 6.
13. Deglaze with the wine, let it reduce by half.
14. 7.
15. Add in the veal stock and simmer for 1 minute.
16. 8.
17. Add in the chops in sauce to hot them.
18. 9.
19. Put the chops in a serving plate; finish the sauce by adding a dash of butter.
20. 10.
21. Pour the sauce over the chops, place the remaining sage leaves on top of the chops to decorate.
22. 11.
23. Serve and enjoy.

veal chops, corn oil, flour, shallots, mushrooms, sage, white wine, veal stock, butter

Taken from cookeatshare.com/recipes/sauteed-veal-with-prosciutto-and-sage-26749 (may not work)