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Mario’s favorite recipes you can make at home!


  • Twelve 2-ounce slices veal scaloppine, pounded very thin

  • 24 sage leaves

  • 12 thin slices prosciutto Italianp (about 1/2 ounce each)

  • All-purpose flour, for dredging

  • Sea Salt and freshly ground pepper

  • 1/4 cup extra-virgin olive oil Product of Italy 

  • 3/4 cup dry white wine


  1. Lay the scaloppine on a work surface and top each slice with 2 sage leaves and a slice of prosciutto. Weave 2 toothpicks through each scaloppine to secure the sage leaves and prosciutto.
    In a large, shallow dish, season the flour with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of EVOO.

  2. Dredge 6 of the scaloppine in the flour and put 3 in each skillet. Cook over moderately high heat until nicely browned, about 1 minute per side. Transfer the scaloppine to a large platter and cover loosely with foil. Repeat with the remaining olive oil, butter and 6 scaloppine.

  3. Add half the wine to each skillet and stir to scrape up any browned bits from the bottom. Pour the contents of 1 skillet into the other and boil the wine over moderately high heat until slightly reduced, about 1 minute. Remove the toothpicks from the scaloppine, spoon the sauce on top and serve at once.

Serves 12