Veal Escalope With Sage And Parma Ham Recipe

Flatten the veal scaloppine fairly thin with the flat side of a mallet in between a cling film.
Place a leaf of fresh sage on top of each and season with black pepper.
Top each with a thin slice of Parma ham.
Place the meat between the layers of the plastic wrap, ham side up and gently pound the top with an edged mallet.
This will keep the ham in place during cooking.
Carefully remove the plastic and dredge the escalope in the flour.
Shake off any excess.
Heat the clarified butter in a large skillet and saute the escalope for about 30 seconds on each side, turning once, starting with the ham side down.
Keep the escalope undercooked.
Remove from the pan and keep warm.
Degrease the skillet with the Marsala and white wine.
Reduce slightly, add the brown veal stock and reduce again to 1 cup.
Strain into a small saucepan and swirl in the butter to create an emulsion.
Arrange each escalope on a heated serving plate and spoon the sauce over the top.