1/4 cup (50 mL) all-purpose flour
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) Ontario veal scaloppini
2 tbsp (30 mL) olive oil
1 cup (250 mL) dry white wine
4 (2 oz/ 60 g) slices prosciutto, slivered
8 fresh sage leaves, slivered
1/4 cup (50 mL) freshly grated Parmesan cheese
Cut veal into serving sized pieces. In shallow dish, combine flour, salt and pepper. Dip veal into flour, coating both sides and shaking off excess flour. Transfer to waxed-lined plate. Repeat with remaining veal; reserving excess flour.
In a large nonstick skillet, heat a small amount of the oil over medium-high heat. Brown veal in small batches, for about 1 minute per side, adding more oil as necessary between batches. Transfer to large shallow baking dish.
Reduce heat to medium; add 1 tsp (5 mL) of the remaining oil to pan. Sprinkle in reserved flour; cook, stirring, for about 1 minute. Gradually whisk in wine; simmer, stirring, for about 3 minutes or until slightly thickened. Sprinkle sauce with prosciutto, sage and parmesan and stir until combined. (Dish can be cooled, covered and refrigerated for up to 8 hours. Reheat in 350 F (180 C) oven for about 20 minutes or until hot). Pour sauce over veal in dish and serve.