Veal Medallions with prosciutto, fontinella and white wine sauce

Ingredients

4 oz. Fontinella cheese

4 large, thin slices prosciutto

4 veal medallions

1/2 c flour

1/4 t salt

1/8 t pepper

2 eggs, beaten

1 c breadcrumbs

1/3 c olive oil

Wine Sauce

6 oz. butter

1 t chopped garlic

1 T chopped onions

1/2 c Grüner Veltliner

8 oz. exotic mushrooms (porcini, shiitake, or portobello), sliced 1/4 inch thick

1 cup whipping cream

Cherry tomatoes

Cut the Fontina cheese into four thick slices. Wrap the prosciutto around cheese. Cut a slit through each veal medallion. Insert the prosciutto-wrapped cheese into the slits.

Mix salt and pepper into the flour, and sprinkle this on the veal. Dip each veal section in beaten egg so it is wet. Dredge through breadcrumbs to coat.

Heat the olive oil very hot. Brown veal to crusty brown on both sides. Transfer to roasting pan bake at 450 degrees. Roast the veal for 12-15 minutes, until top is browned, and cheese is melted.

Pour the excess oil from skillet. Return to medium heat and add the butter, onions, and garlic, and cook until the onions are clear.

Add the white wine and bring to a boil, whisking in the pan juices. Reduce the wine by half, add the mushrooms and cook until soft.

Whisk in the whipping cream and bring to a light boil. Lower the heat to a simmer and cook for two minutes or more to a light sauce consistency. Add salt & pepper to taste.

Serve veal with the sauce and mushrooms. Garnish with halved cherry tomato.