I first made this dish in my cooking class at college.\u00a0 I was cleaning my closet and found the recipe, so here it is!<\/p>\n

12 \u00a0\u00a0\u00a0 \u00a0veal scaloppine (1 1\/2 oz each)
\n1 dash\u00a0\u00a0 salt
\n1 dash\u00a0\u00a0 white pepper
\n12 slices prosciutto, sliced thin about the same diameter as the veal
\n12 \u00a0\u00a0\u00a0 \u00a0sage leaves
\n1.5 oz\u00a0\u00a0 butter
\n3.25 oz\u00a0 white wine<\/p>\n

1 \u00a0\u00a0\u00a0 Pound the veal scaloppini with a mallet.
\n2 \u00a0\u00a0\u00a0 Season with salt and white pepper.
\n3 \u00a0\u00a0\u00a0 Put a slice of prosciutto and a sage leaf on top of each and fasten with a tooth pick.
\n4 \u00a0\u00a0\u00a0 Saut\u00e9 quickly in butter on both sides.
\n5 \u00a0\u00a0\u00a0 Add the wine and continue to cook for about 5 minutes or until the meat is done and the wine is partly reduced.
\n6 \u00a0\u00a0\u00a0 Remove the meat from the pan and serve, prosciutto side up, with a spoonful of the pan juices over each.<\/p>\n

Servings: 6<\/p>\n","protected":false},"excerpt":{"rendered":"

I first made this dish in my cooking class at college.\u00a0 I was cleaning my closet and found the recipe, so here it is! 12 \u00a0\u00a0\u00a0 \u00a0veal scaloppine (1 1\/2 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[71,3,44],"tags":[76,1334,42],"class_list":["post-104","post","type-post","status-publish","format-standard","hentry","category-italian-cuisine","category-recipes","category-veal-recipes","tag-prosciutto","tag-recipes","tag-veal","has_no_thumb"],"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/104"}],"collection":[{"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/comments?post=104"}],"version-history":[{"count":0,"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/posts\/104\/revisions"}],"wp:attachment":[{"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/media?parent=104"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/categories?post=104"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cheftomcooks.com\/wp-json\/wp\/v2\/tags?post=104"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}