How to make it

  • Coat cutlets with the flour and shake off excess.
  • Place a skillet over high heat and add the butter.
  • Sauté the cutlets for 30 seconds on each side. Remove and set aside.
  • Add the mushrooms to the skillet, turn the heat down to medium.
  • Sauté until the mushrooms begin to give off their liquid.
  • Add the sage and cook until the liquid is evaporated.
  • Add the wine or broth, salt and pepper to taste.
  • Reduce liquid to about 4 TB.
  • Place half of the mushrooms in the bottom of a small baking pan.
  • Place the cutlets over them and sprinkle with half of the cheese.
  • Place a slice of prosciutto over each cutlet, then top with remaining mushrooms and cheese.
  • Bake in a 375-degree F. oven for 20 minutes until cheese is melted and sauce is bubbly.
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Reviews & Comments 2

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    " It was excellent "
    mjcmcook ate it and said...
    I Love the combination of Flavors in this
    '5'FORK!!!!! Recipe~ Especially the
    Sage, Fontina Cheese & Wine!
    I will prepare this Wonderful Dish
    Very Soon!
    Thank-you for sharing~
    Was this review helpful? Yes Flag
    " It was excellent "
    pleclare ate it and said...
    Nice dish!
    Was this review helpful? Yes Flag

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