Veal Chops with Proscciutto and Sun Dried Tomatoes

Directions

1. Flour the veal chops. In a large frying pan, melt the butter over high heat, cooking the garlic, prosciutto and rosemary for a few minutes. Add the veal and brown it on both sides.
2. Stir the wine into the mixture and bring to a boil. Reduce the heat and simmer for about 30 minutes.
3. Remove the veal and prosciutto, set aside and keep warm. Over high heat, stir in the sun-dried tomatoes and cook until the sauces reduces by half. Stir in the basil and turn for a moment. Spoon the mixture over the veal chops and top with prosciutto.