Beef Veal: Veal Soncerae by Recipe Cottage

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	Veal Soncerae

		Veal Soncerae 1 lb veal scaloppine 1/2 stick butter olive oil 1 carrot, shaved 1/8 lb prosciutto ham, sliced paper thin sage marsala wine Pound the scaloppine as thin as possible. Cut the ham into slivers. Melt the butter into a frying pan. Add enough olive oil to coat the bottom. Saute the veal in the butter/oil mixture until nearly done. Remove the done veal to a plate covered with paper towels. When all of the veal is done, deglaze the pan with the wine. Place the carrots and ham in the pan and cook on low for about ten minutes. Return the veal to the pan. Crumble the sage on top of the mixture. Cover and simmer for about two minutes. Remove the veal from the pan and place it on a serving platter. Arrange the ham/carrot mixture on top of the veal. Pour the sauce on top and serve.