Ellena’s Notes

Try this with our Pinot Grigio or Rosé.

Eat Simple, Eat Well, Ellena

Ingredients

• 2 thinly sliced veal round steaks (thinly pounded chicken breasts may be substituted for veal steaks)
• 4 tbsp. flour
• salt & pepper
• 4 sage leaves
• 2 slices proscuitto
• 3/4 cup Latah Creek Orange Moscato
• 2 tbsp. extra virgin olive oil
• 1/4-to-1/2 cup beef stock

Gluten Free Version: Use gluten free flour

Directions

Place flour on a dinner plate adding enough salt and pepper to season the flour. Layer veal slices, sage leaves, and proscuitto as follows: top each veal slice with 2 sage leaves placed side by side in the center. Top this with a single slice of proscuitto (trim any proscuitto that overhangs the veal slices). Take toothpicks and weave through the 3 layers to secure.

Place olive oil in skillet and turn heat to medium-high. Once olive oil is hot, dredge layered veal, sage, and proscuitto pieces in flour mixture and place in hot oil. Cook with veal side down first. Upon veal side turning a golden brown, turn layers over onto proscuitto side and lightly brown. Take meat out of the skillet and place onto platter.

With heat still on, pour Moscato d’Latah into pan. Let wine boil while deglazing pan. This will loosen the stuck flour, etc. from pan. After a few minutes when pan is completely deglazed, add beef stock and simmer slightly. Return layered veal, sage, and proscuitto pieces to pan and warm.

Remove from pan and place steaks onto platter pouring sauce over. Serve immediately.