1 pound veal loin
1 slice by your butcher
4 thin slices prosciutto di parma
8 sage leaves
4 tablespoons flour
Salt
Freshly-ground black pepper
1/2 cup plain bread crumbs
4 tablespoons sweet butter
1 cup sweet Marsala wine
1/2 cup Basic Tomato Sauce
1/2 cup basic chicken stock
1/4 pound domestic mushrooms
1/4 cup finely-chopped Italian parsley
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