Meat that 'jumps in the mouth'. Paper-thin veal escalopes are structurally fused with salty prosciutto and aromatic sage, flash-fried in butter and white wine to create an instantaneous, high-kinetic flavor profile.
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The Fusion. Lay a slice of prosciutto over each pounded veal slice. Place a sage leaf in the center. Secure all three layers by 'stitching' a toothpick through them.
The Flour. Dredge only the meat side (not the prosciutto side) lightly in flour.
The Flash . Heat butter in a skillet. the veal prosciutto-side down for 1 minute to crisp the ham, then flip and the meat side for 30 seconds .
The Deglaze. Remove meat. Immediately pour wine into the pan. Scrape the bits. Whisk in cold butter to create a glossy, mounted emulsion.
The Finish. Pour the sauce over the veal and serve immediately while the sage is still aromatic.
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