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Ingredients

1. 5 tablespoons unsalted butter
2. 6 sage leaves
3. Twelve 3-ounce veal scaloppine, pounded thin
4. Salt and freshly ground pepper
5. 12 thin slices prosciutto, halved crosswise
6. 6 ounces truffled pecorino cheese, thinly sliced
7. 1/4 cup extra-virgin olive oil
8. All-purpose flour, for dusting
9. 2 large shallots, minced (1/3 cup)
10. 1/2 cup Cognac
11. 1/2 cup heavy cream
12. 1 1/2 cups chicken stock or low-sodium broth

Directions

1. In a large skillet, melt 1 tablespoon of the butter. Add the sage leaves and cook over moderate heat, turning once, until crisp, about 4 minutes. Transfer the sage leaves to paper towels to drain.
2. On a work surface, arrange the veal scaloppine in pairs that are roughly the same size and shape; season very lightly with salt and pepper. Working with 1 pair of scaloppine at a time: Set half a slice of prosciutto in the center of 1 scaloppine, leaving a narrow border all around. Top with one-sixth of the pecorino and another half slice of prosciutto and the second piece of veal scaloppine. Using a meat pounder, gently pound the scaloppini to a uniform thickness, pounding around the edges to seal. Repeat with the remaining veal, prosciutto and pecorino.
3. In each of 2 large skillets, melt 1 tablespoon of the butter in 2 tablespoons of the olive oil. Dust the stuffed scaloppine with flour, tapping off the excess. Add 3 to each skillet and cook over high heat, turning once, until browned, about 4 minutes. Transfer the scaloppine to a large platter.
4. Divide the shallots between the skillets and cook over moderate heat, stirring, until softened, about 2 minutes. Off the heat, add 1/4 cup of the Cognac to each skillet, scraping up any browned bits stuck to the bottom. Simmer over moderate heat until nearly evaporated, about 1 minute. Add half of the cream and chicken stock to each skillet and bring to a boil. Season with salt and pepper and boil until the sauce is reduced to 1/2 cup, about 2 minutes. Strain the sauce into a heatproof cup and wipe out the skillets.
5. Return the sauce to the skillets and whisk 1 tablespoon of butter into each. Return the scaloppine to the skillets along with any accumulated juices and simmer over moderate heat, turning once, until coated with sauce, about 1 minute. Transfer the scaloppine to plates and spoon the sauce on top. Garnish with the fried sage leaves and serve right away.

Make Ahead

The stuffed veal scaloppine can be refrigerated overnight.