Veal Florentina
( YIELD: 2 servings )

I N G R E D I E N T S
Veal medallions	4 -1-ounce- pieces
Parma prosciutto	2 slices
Italian fontina cheese	2 sliced
Flour	Dusting
Gallucci olive oil	Half a cup
Mushrooms - sliced	1 cup
Marsala wine	Half a cup
Salt	To taste
Pepper	To taste

1	Lay out 2 medallions of veal and place 1 slice Parma prosciutto and 1 slice Italian fontina cheese on top of each piece of veal.
2	Place a piece of veal on top of each to create a sandwiched effect and dust the outsides with flour.
3	In a large saute pan- heat Gallucci olive oil on medium heat- add veal and brown on both sides- about 3 to 4 minutes per side.
4	Remove excess oil- add mushrooms- Marsala wine and salt and pepper- to taste.
5	Reduce for 4 to 5 minutes.
6	Remove veal to plates and spoon mushrooms and sauce over veal.