Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Veal slices (2oz ea)
3 1/2 oz Prosciutto; thinly sliced
8 Iceberg lettuce leaves;
-parboiled
Parmigiano-Reggiano; flaked
1/3 c Butter; room temp
Extra virgin olive oil
3 tb Beef broth
1/2 c Dry white wine
Salt
Freshly ground black pepper
Fresh sage leaves

Place the parboiled lettuce leaves on individual plates and sprinkle
with cheese flakes. Saute the veal on both sides in a skillet with a
little oil (about 5 minutes). Transfer to a platter and place a slice
of prosciutto, sage leaf and small pat of butter on each piece. Set
aside and keep warm. Pour the beef broth and wine into the skillet
and cook over low heat for a few minutes until reduced by half. Add
the veal slices and turn off the heat. Place each slice of veal with
its prosciutto and sage on a bed of cheese and lettuce, top with a
bit of sauce and serve immediately.

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