PARMESAN AND PROSCUITTO STUFFED VEAL

Serves 4.

500 gm veal scallopini, pounded thin
150 gm Parmesan cheese, flaked or thinly sliced
75 gm proscuitto, thinly sliced
8 sage leaves
120 ml Pinot Grigio
50 ml olive oil
1 lemon
salt and pepper to taste

1. Cut the veal slices in half and cover half of the pieces with proscuitto and cheese, and top with sage. Place another piece of veal over each slice and secure the two pieces together with toothpicks.
2. Fry the bundles in olive until they are lightly browned then add the wine and simmer until it is reduced to half.
3. Finish by topping with thinly sliced lemon peel and adding the juice of the lemon to the sauce.