Classic Italian fare is mostly done with chicken, but I like poor big eye baby cow (veal). Here comes the hate moool. Salty prosciutto, tender veal, sage, chicken stock, lemon, and white wine. The most dangerous part is making sure the food doesn’t stick to the pan. I hope you like. (Note: My wife and editor is not in any way endorsing this recipe because of the use of veal. But it’s good. )

1 pound veal scaloppini (2)
1/4 pound thinly cut prosciutto
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground sage
2 eggs
1/4 cup milk
2 sprigs fresh sage
1 cup wine
1/4 cup lemon juice
1/2 cup marinated artichokes
4 tablespoons butter
1/4 cup olive oil

Mix flour, salt, pepper and sage.

Beat eggs with milk.

Dip veal in flour mixture then in egg wash then in flour mixture. Let set for 5 minutes.

Heat skillet to medium and add butter and olive oil.

Add veal and cook for 4-5 minutes on each side until golden brown.

Remove veal from pan. Add sage sprigs, lemon juice, wine, and artichokes.

Fry prosciutto until crispy.

Reduce by half.

Add veal back to pan to reheat.

Plate veal, add sauce with artichoke and sage.

Top with prosciutto.

Serve.