Veal Andrea

Source: Mangia Bene Pasta

4 veal cutlets
1/2 cup flour
3 TB. butter
2 TB. mushrooms, sliced
1/4 tsp. dried sage
3/4 cup dry white wine or chicken broth
Salt and pepper to taste
1 cup shredded Fontina cheese (provolone can be substituted)
4 slices prosciutto

Coat cutlets with the flour and shake off excess.

Place a skillet over high heat and add the butter.

Sauté the cutlets for 30 seconds on each side. Remove and set aside.
Add the mushrooms to the skillet, turn the heat down to medium.

Sauté until the mushrooms begin to give off their liquid.

Add the sage and cook until the liquid is evaporated.

Add the wine or broth, salt and pepper to taste.

Reduce liquid to about 4 TB.

Place half of the mushrooms in the bottom of a small baking pan.

Place the cutlets over them and sprinkle with half of the cheese.

Place a slice of prosciutto over each cutlet, then top with remaining mushrooms and cheese.

Bake in a 375-degree F. oven for 20 minutes until cheese is melted and sauce is bubbly.