Veal Scallopine With Prosciutto - cooking recipe

Ingredients

8 None fresh sage leaves
2 lb veal tenderloin, cut into 8 thin slices
8 slices prosciutto
1/2 cup all-purpose flour
4 tbsp olive oil
1 tbsp butter, plus 3 1/2 tbsp chilled and diced
1/2 cup white wine
2.5 oz cremini mushrooms, thinly sliced
1 None cucumber, thinly sliced
9 oz mini plum or cherry tomatoes, sliced
1/3 cup fresh flat-leaf parsley leaves
1 tbsp red wine vinegar

Preparation

Place 1 sage leaf on top of each veal escalope then cover with a piece of prosciutto. Dust lightly with flour.
Heat 1 tbsp oil and 1 tbsp butter in a large frying pan. Sear veal, prosciutto-side down, for 2 mins per side, or until golden brown. Remove from pan and set aside.
Deglaze pan with white wine, scraping up any browned bits from pan. Whisk in chilled butter, a little at a time. Stir until combined and slightly thickened. Return veal to pan and heat through.
Combine remaining ingredients in a large serving bowl. Serve with veal and pan sauce.