Makes 8 servings
2 ounces fontina cheese
8 thin slices prosciutto or deli ham
16 fresh sage leaves
8 veal cutlets
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup chicken broth
1/2 cup white wine or chicken broth
1/2 cup minced fresh parsley
1 tablespoon lemon juice
1 . Cut cheese into 1/4-inch strips . Place a prosciutto slice , 2 sage leaves and cheese down center of each cutlet . Roll up and secure with toothpicks .
2 . In a large resealable plactic bag , combine the 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 .
3 . Add broth and wine , stirring to loosen browned bits from pan . Return rolls to the pan ; cook for 8 to 10 minutes or until thermometer reads 160* and sauce is thickened . Stir in Parsley and lemon juice ; heat through . Discard toothpicks ; serve with sauce .
A delicious wine sauce makes this hearty entree even more special . You can assemble the rolls ahead of time and chill until you are ready to cook .
