Ingredients
2 ounces fontina cheese8 thin slices prosciutto or deli ham16 fresh sage leaves8 veal cutlets (4 ounces each)1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter2 tablespoons olive oil1 cup chicken broth1/4 cup white wine or chicken broth1/2 cup minced fresh parsley1 tablespoon lemon juice
Preparation
Cut cheese into 1/4-in. strips. Place a prosciutto slice, 2 sage leaves and cheese down center of each cutlet. Roll up and secure with toothpicks.
In a large resealable plastic bag, combine flour, salt and pepper. Add veal, a few rolls at a time, and shake to coat. In a large skillet, brown veal in butter and oil on all sides; remove and keep warm.
Add broth and wine, stirring to loosen browned bits from pan. Return rolls to the pan; cook 8-10 minutes or until a thermometer reads 160° and sauce is thickened. Stir in parsley and lemon juice; heat through. Discard toothpicks; serve with sauce.
