- 6 veal chops, pounded to about 1cm thickness
- 12 sage leaves
- 6 very thin slices of lemon
- 6 slices prosciutto
- 1 ½ cups white wine
- 50g butter
- Flour for coating
- Chopped parsley, to serve
Place 1 slice of lemon and 2 sage leaves on each veal chop and place the prosciutto on top.
Press to seal in place or secure with a toothpick. Dust the chops in seasoned flour and set aside.
Heat some olive oil in a pan until smoking hot and sear the chops on the prosciutto side until lightly browned.
Do this very quickly as they should still be raw inside at this point.
Do the chops in batches if necessary, and set aside.
Deglaze the pan with the white wine and add the butter, scraping the bottom of the pan to release the cooked-on flour and thicken the sauce.
Season the sauce and simmer until the alcohol has evaporated, adding the juice of 1 lemon to the sauce.
Turn off the heat and return the veal to the hot pan-juices, turning to coat.
Place a lid on the pan and let stand for 5 minutes until the chops are just cooked through.
Overcooking results in tough chops.
Transfer to serving plate and garnish with fresh chopped parsley.