2 each Veal scallopini, pounded very thin
4-6 slices of Prosciutto thinly sliced
1 tablespoon Grapeseed oil
1 tablespoon Butter
Flour for dusting
3 Sage leaves
3 tablespoons Marsala
¼ chicken stock Chicken stock
Place 2-3 slices of Prosciutto onto each scallopini, adhere with toothpicks and dredge in flour.
Heat the oil and butter and cook the scallopini on both sides until just golden. Pour off excess fat, add the marsala, chicken stock and reduce until thick; remove the toothpicks and serve.