Be sure to have the butcher bone the veal chops. Serve this elegant main course with vegetables.

Makes 4 Servings.

INGREDIENTS

  • 1 tablespoon butter
  • 1/4 cup chopped shallots
  • 12fresh whole sage leaves or 1 teaspoon dried, rubbed
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried
  • 1 bay leaf
  • 1 cup dry white wine
  • 1 cup beef stock or canned broth
  • 1 cup chicken stock or canned low-salt broth
  • 1/2 cup whipping cream
    8 4-ounce boneless veal rib chops
  • all purpose flour
  • 2 tablespoons olive oil
    8 paper-thin prosciutto slices

    DIRECTIONS

    Melt 1 tablespoon butter in heavy medium saucepan over medium heat. Add chopped shallots, sage, thyme and bay leaf and sautée 2 minutes. Add dry white wine and both stocks and boil until mixture is reduced tocup, about 20 minutes. Add whipping cream and boil until reduced to sauce consistency, about 2 minutes. Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)


    Pound each veal chop between sheets of waxed paper to 1/2-inch thickness. Sprinkle veal with salt and pepper. Dredge veal in flour; shake off excess. Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat. Working in batches, add veal to skillet and sauté until cooked through, about 3 minutes per side.

    Wrap 1 prosciutto slice around center of each piece of veal. Arrange 2 veal pieces on each plate. Strain sauce, if desired. Bring sauce to simmer. Pour around veal and serve immediately.