Veal Saltimbocca - cooking recipe

Ingredients

9 ounces veal, scallops (6 pieces)
1 teaspoon dried sage, crumbled
fresh ground pepper
6 pieces prosciutto, sliced paper thin
6 pieces Fontina cheese, sliced thin
1/2 cup all-purpose flour
3 tablespoons unsalted butter
3/4 cup dry white wine
6 tablespoons unsalted butter, cut into pieces
salt
lemon wedge

Preparation

Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Repeat with remaining veal.
Season veal with sage and pepper.
Dredge veal in flour; shake off excess.
Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
Top each veal slice with a slice pf prosciutto and fontina. Cover the pan briefly for the prosciutto to heat through and the fontina to melt.
Transfer veal to platter; tent with foil to keep warm.
Pour off fat from skillet and discard.
Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low.
Whisk in 6 tablespoons chilled butter 1 tablespoon at a time. Season with salt and pepper.
Pour sauce over veal.
Garnish with lemon wedges and serve.