4 (4-ounce) veal cutlets, pounded out thin (about 1/4-inch)
4 slices prosciutto
4 leaves fresh sage
Flour, for dredging
6 tablespoons extra-virgin olive oil
6 button mushrooms, thinly sliced
1 tablespoon tomato paste
1/4 cup Strega liqueur (or dry white wine)
Salt and freshly ground black pepper
1 bunch flat leaf parsley, finely chopped to yield 1/4 cup

Special equipment: toothpicks

Lay out the pounded veal cutlets and season each with salt and pepper. Lay out one piece of prosciutto on each cutlet. Then, lay one sage leaf on each cutlet. Fold each cutlet in half and secure with a toothpick. Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.
In a 12 to 14-inch sauté pan, heat the olive oil over medium heat until smoking. Add the cutlets to the pan and pan-fry 2 minutes on each side until golden brown. Remove and keep warm.

Add the mushrooms. Continue cooking until the mushrooms are cooked through and slightly golden brown. Add the tomato paste and cook for 1 minute. Add the Strega (or white wine) and stir with a wooden spoon to dislodge the browned bits on the bottom of the pan. Cook until all liquid has reduced to 1/3. Season with salt and pepper, add the parsley, and serve immediately. Return the cooked cutlets to the pan to reheat. Serve immediately.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes