flour for dredging 1 tbsp whole butter 6 oz sliced veal, pounded thin 1/2 c white wine 1/2 c sliced mushrooms 1/4 c Porcini mushroom broth(**see below**) 1 slice Provolone cheese 2-3 very thin slices Prosciutto ham salt and pepper to taste
Melt butter in a skillet over high heat. Dredge veal in flour and saute' in butter for about one minute on each side. Add wine, Porcini broth and a pinch of salt. Bring to a simmer and place Provolone and Prosciutto on top of veal. Carefully transfer veal to a warm plate. Add mushrooms to pan and allow sauce to reduce for about one minute. Add salt and pepper to taste. To finish, add about 1 teaspoon of butter to sacue and swirl until melted - pour over veal.
**Porcini mushroom broth - most supermarkets carry dried Porcini mushrooms. Add 1/2 cup dried musrooms to 2 cups hot water. Microwave on high for 5 minutes. Allow mushrooms to steep for at least 10 minutes before using broth. Best when made 1 day ahead.