Remove the rind from the prosciutto and cut into 8 slices. Pound the escalopes to an even thickness of about 1/4 inch. Place a slice of prosciutto and a sage leaf on each escalope and secure with a toothpick. Dust each escalope with flour. In a large frying pan, cook the veal over a medium heat in 4tbsp butter until browned. Season, then pour the wine into the pan and turn up the heat to evaporate the wine quickly. Remove the veal, place a slice of mozzarella on top of each escalope and flash under a hot grill for 2 minutes. While the veal is grilling, add the remaining butter to the sauce in the pan and stir. To serve, pour the sauce over the veal.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 837 (87%)|
|Amt Per Serving||% DV|
|Total Fat 93g||124 %|
|Saturated Fat 54.3g||271 %|
|Monounsaturated Fat 27.1g|
|Polyunsanturated Fat 4.9g|
|Cholesterol 235.8mg||73 %|
|Sodium 1048.9mg||36 %|
|Potassium 148.8mg||4 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 0.6g||3 %|
|Sugars, other 13.7g|
|Protein 18g||26 %|
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Calories per serving: 965
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