Saltimboca alla' Roma
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INGREDIENTS 8 (2-ounce) veal cutlets, pounded flat 1/4 pound butter 8 (1-ounce) slices prosciutto ham 1 cup all-purpose flour Salt and pepper 2 eggs, slightly beaten 1 tablespoon olive oil 1 teaspoon fresh minced shallots 1/2 cup fresh or canned beef or veal stock 1/2 cup Chablis 1 cup fresh sliced mushrooms Sauté veal very lightly on both sides in 2 tablespoons butter. Lay veal cutlets flat and cover each with a slice of prosciutto. Press pairs of cutlets together, sandwiching 2 slices ham between each 2 cutlets. Season the flour with salt and pepper. Dip the meat sandwiches in the lightly beaten eggs, then in the seasoned flour and shake off excess flour. Melt 2 tablespoons butter with olive oil and saute the meat sandwiches over medium heat until brown. Remove to a warm platter. Remove most of the fat from the skillet, leaving only a thin film. Add shallots and heat for 1 minute, stirring. Add stock and wine and reduce by boiling for 2 to 4 minutes. Remove any brown segments from the bottom or sides of the pan. When the sauce has reduced to a soupy glaze, adjust seasonings with salt and pepper. Remove pan from heat and stir 1-1/2 to 2 tablespoons of soft butter into sauce to thicken. Set aside and keep warm. Sauté sliced mushrooms in remaining butter and salt and pepper to taste. Pour sauce over veal and serve with sautéed mushrooms.