1 pound veal leg cutlets
1/4 teaspoon ground white pepper
1 tablespoon sliced fresh sage
1 teaspoon minced fresh sage
2 ounces thinly sliced prosciutto
1 1/2 tablespoons unsalted butter
1/4 cup diced seeded tomato
2 ounces shaved Parmesan cheese
1/3 cup dry white wine
4
Ferraro# 4000219- veal leg cutlets
Ferraro# 2000059- ground white pepper
Ferraro# 4600161- prosciutto
Ferraro# 0920163- unsalted butter
Ferraro# 0000093- tomato
Ferraro# 0800163- Parmesan cheese
Ferraro# 5090514- dry white wine