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Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Veal with Prosciutto and Sage
Veal with Prosciutto and Sage
(Vitello con Prosciutto e Salvia)

1 tablespoon butter
1/4 cup chopped shallots
12 fresh whole sage leaves or 1 teaspoon dried, rubbed
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1 cup dry white wine
1 cup beef stock or broth
1 cup chicken stock or broth
1/2 cup whipping cream

Eight 4-ounce boneless veal rib chops
All purpose flour
2 tablespoons extra virgin olive oil

8 paper-thin prosciutto slices
Melt 1 tablespoon butter in heavy medium saucepan over medium heat.

Add chopped shallots, sage, thyme and bay leaf and saute 2 minutes.

Add dry white wine and both stocks and boil until mixture is reduced to a cup, about 20 minutes.

Add whipping cream and boil until reduced to sauce consistency, about 2 minutes.

Season with salt and pepper. (Sauce can be prepared 4 hours ahead. Cover and refrigerate.)

Pound each veal chop between sheets of waxed paper to 1/2-inch thickness.

Sprinkle veal with salt and pepper.

Dredge veal in flour; shake off excess.

Heat 2 tablespoons olive oil in heavy large nonstick skillet over medium-high heat.

Working in batches, add veal to skillet and saute until cooked through, about 3 minutes per side.

Wrap 1 prosciutto slice around center of each piece of veal.

Arrange 2 veal pieces on each plate.

Strain sauce, if desired. Bring sauce to simmer.

Pour around veal and serve immediately. Makes 4 servings.
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