- 150 g of veal
- 30 g Prosciutto Toscano crudo DOP (2 slices)
- 4 sage leaves
- 50 ml white wine
- 25 g butter
- 20 g flour
- Extra virgin olive oil
- Black pepper
Lightly pound the veal slices until thin, then place the sage on top followed by Prosciutto and keep everything together with a toothpick. Put the flour in a plate and use it to coat the slices of veal.
In a frying pan with oil, fry the slices starting from the side with the Prosciutto until both sides are golden. Finally, glaze with the white wine, and add the knob of butter, reduce and serve.
This dish was prepared during our Souper Gourmand chez soi featuring Chef Giovanni Baldolini from Restaurant Fiorellino
Watch how this dish is prepared live here