INGREDIENTS
Veal
| 2 oz | prosciutto |
| 4 oz | provolone |
| 12 | sage leaves |
| 2 | veal pieces, 8 x 8-inches, flattened |
| 1 c | flour |
| 3 T | olive oil |
Sauce
| 1/2 | shallot, minced |
| 4 oz | porcini mushrooms, quartered |
| 3 c | white wine |
| 2 T | butter |
DIRECTIONS:
Place half of the prosciutto, provolone, and sage in center of veal. Roll veal and seal with toothpicks. Dust veal lightly with flour. Repeat. Sear in olive oil until golden brown. Remove. In same skillet, sauté shallot and mushrooms for 5 minutes. Add wine. Reduce by half. Add butter. Spoon sauce on top of veal.
STUFFED VEAL PORCINI WINE SAUCE
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