Units Scale

1/2 cup flour
8 (4-ounce) veal cutlets (pounded into 1/4-inch thickness, preferably from the veal top round)
8 large sage leaves
8 slices proscuitto (thinly sliced)
8 thin slices Val D’Aosta Fontina cheese
1/2 cup Bual Madeira wine
1 cup veal stock or beef stock
1 tablespoon unsalted butter
1 tablespoon veal demi-glace
1/4 cup fresh parsley (finely chopped)
Kosher salt and freshly ground pepper (to taste)
Fresh Thyme flowers (optional – for garnish)

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Line a baking sheet with a baking rack and set aside.
In a shallow baking dish, add flour and season with salt and pepper. Whisk to combine and set aside.
On a clean workspace, season veal cutlets with salt and pepper. Top each cutlet with 1-2 sage leaves and then cover with a slice of prosciutto and cheese.
Cover with plastic wrap and lightly pound the cutlets so that the layers begin to seal together. Uncover and dredge each cutlet in flour mixture, shaking off any excess. Set aside.
In a large saute pan over medium heat, warm olive oil. Add veal and cook, turning halfway through, until golden brown on both sides, about 2-3 minutes per side. Remove to prepared baking sheet and keep warm. Drain any fat from pan and return to heat.
Add madeira and reduce until the pan is almost dry, with about 1-2 tablespoons liquid remaining. Add veal stock and demi glace and bring to a simmer. Remove from heat, add butter and parsley and whisk to combine.
Transfer cutlets to a platter and serve with the pan sauce spooned over the top and optional fresh thyme flowers.