1 lb capellini/ angel hair pasta
12 - 2 oz veal scaloppini slices, pounded
1 cup flour
¼ cup olive oil
6 leaves fresh sage, cut in half length wise
¼ lb prosciutto di Parma
¼ lb sliced mozzarella
2 tablespoons butter
2 tablespoons flour
2 oz lemon juice
1 1/2 cups vegetable stock
Fresh sage for garnishing
Salt and pepper to taste
DirectionsCook capellini according to instruction on package. Cool and set aside. Lay out veal on worktable, cover with plastic wrap and pound with a meat mallet to ¼ inch thickness. Dredge veal in flour and sauté in a large pan with olive oil until brown on all sides. Transfer to a platter and top with sage leaf, prosciutto, and mozzarella slices.
In same sauté pan add butter and flour and mix together. Deglaze with lemon juice and vegetable stock. Season with salt and pepper. Drizzle veal with half of the pan sauce. Toss capellini with other half of the sauce and place in the center of the plate in a bird’s net style. Garnish with sage leaves.