4 veal chops, or at least 3/4" thick
1 1/2 tbsp. corn oil
Some flour
2 oz. prosciutto
2 tsp. shallots
4 oz shii-rake mushrooms (otherwise regular)
8-10 leaves of sage
1/4 c. white wine
2 c. veal stock
Some butter

1. Oil the pan, medium heat.

2. Flour the chops.

3. Cook the chops in the pan 4 to 5 minutes on each side.

4. When done, set aside the chops in a warm place.

5. Put the prosciutto, mushrooms, shallots and 4 sliced sage leaves in the pan; cook them until the mushrooms are tender. Make sure not to burn the shallots (eventually add some butter to finish cooking the mushrooms).

6. Deglaze with the wine, let it reduce by half.

7. Add the veal stock and simmer for 1 minute.

8. Add the chops in sauce to warm them.

9. Put the chops in a serving plate; finish the sauce by adding a dash of butter.

10. Pour the sauce over the chops, place the remaining sage leaves on top of the chops to decorate.

11. Serve and enjoy.