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In a 10-inch pan, saute breaded veal in olive oil until golden brown on both sides and transfer to sizzle platter.
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Using the same pan, saute garlic and shallot until aroma releases. Add sage, coat with oil and deglaze with wine. Add chicken stock and reduce slightly. Place prosciutto atop the breaded veal. Spread sage mixture evenly on top of prosciutto.
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Place Provolone cheese on top and melt under a broiler. Serve over penne pasta and spinach, garnished with chives and Parmesan cheese.
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1 serving
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