Veal "Streginbocca"

Directions

1. 1
   Lay out the pounded veal cutlets and season each with salt and pepper.
2. 2
   Lay out one piece of prosciutto on each cutlet.
3. 3
   Then, lay a sage leaf on each cutlet.
4. 4
   Fold each cutlet in half and secure with a toothpick.
5. 5
   Season the outside of each cutlet with salt and pepper, and then dredge entirely with flour.
6. 6
   In a 12 to 14-inch saute pan, heat the olive oil over medium heat until smoking.
7. 7
   Add the cutlets to the pan and cook until golden brown.
8. 8
   Turn each cutlet over and add the mushrooms.
9. 9
   Continue cooking until the mushrooms are cooked through and slightly golden brown.
10. 10
    Add the tomato paste and cook for 1 minute.
11. 11
    Add the Strega and cook until all liquid has reduced to 1/3.
12. 12
    Season with salt and pepper, add the parsley, and serve immediately.