3 6 ounces Top Round Veal slices ½ in. thick
6 each sage leaves, fresh
6 each prosciutto, thinly sliced
1/3 cup flour, seasoned with salt and pepper
2 Tbs Blood Orange Olive Oil
1 Tbs butter (plugra)
1 cup marsala wine
1 Tbs lemon juice, freshly squeezed
Bash out the escalopes until they are about ¼ inch thick. Place a sage leaf on each one, wrap with the prosciutto, then press another sage leaf on top and flatten out with your hand. Dust lightly with the seasoned flour.
Heat the oil and butter in a large saute pan until foaming. Fry the veal over med-high heat for 3-4 min. on each side until the prosciutto is crisp then remove from the pan.
Add the Marsala wine to the pan, scraping any tasty bits off the bottom. Add the lemon juice to taste. Put the veal back in the pan to heat through.
Then serve with a green salad and some fried potatoes or crusty bread.