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.