Veal with Crisp Shallots and Prosciutto

Total time: 30 minutes
         The tender veal scallops cook quickly and are finished with a light white wine sauce and topped with crisp shallots and Prosciutto.  Turkey scallops can be substituted for the veal. 

 Ingredients:

• 12oz (360gr) veal cutlets, thinly sliced
• 3 shallots
• 2 slices prosciutto
• 1/2 cup (4oz, 120ml) white wine
• 1/4 cup (2oz, 60ml) chicken stock
• 2 tsp olive oil
• 2 tsp cornstarch (maizena, corn flour) dissolved in 1 tbs water

 Instructions:

• Peel and thinly slice shallots. 
• Cut Prosciutto into thin strips.
• Heat oil in skillet, add shallots, and sauté until tender and translucent, about 5 minutes. 
• Add Prosciutto strips and sauté until shallots and Prosciutto are brown and crisp, about 10 minutes longer. 
• Remove and set aside.
• Add veal and quickly brown on both sides, about 1 1/2 minutes each. 
• Add white wine, chicken stock, reduce heat and simmer 10 minutes. 
• Dissolve cornstarch in water. 
• Increase under skillet. 
• Remove veal to a small platter. 
• Add cornstarch to skillet and stir until thickened. 
• Spoon sauce over veal, top with shallots and Prosciutto and serve.