8 veal escalopes
2 tbsp. butter
1 clove garlic, crushed
1 sprig rosemary
8 slices prosciutto ham
8 slices Mozzarella cheese
3 tbsp. sherry - good quality, not cooking sherry please!
1/2 c. beef stock
Salt, pepper

1. Pound the veal out thinly between two pieces of wax paper with a rolling pin or mallet.

2. In large fry pan, melt the butter and add the veal and garlic. Cook until lightly browned on both sides.

3. Place a piece of prosciutto on top of each piece of veal and add the sherry, stock and rosemary to the pan. Cover the pan and cook the veal about 10 minutes over low heat or until done.

4. Remove veal onto broiler pan. Top each slice of veal with Mozzarella.

5. Bring cooking liquid from the veal to a boil and allow liquid to reduce slightly. Broil the veal to melt and slightly brown the cheese. Remove the sprig of rosemary from the sauce. Place veal on serving dish and pour the sauce around the meat to serve.

Variations: You can also use a fine white wine substituted for the sherry if desired. You can also add 1 teaspoon tomato sauce or paste to the sauce. And you can also use chicken, turkey and even pork rather than the veal.