3 very thin veal cutlets, about 6 ounces each
Freshly milled black pepper
Flour, for dredging
6 slice prosciutto
6 large, fresh sage leaves, plus additional for garnish
2 Tbs. unsalted butter
1/2 cup white wine
Season cutlets with pepper and cut in half lengthwiese. Dredge each section in flour. Use a toothpick to secure 1 slice of prsciutto and 1 sage leaf to each cutlet. In a medium skillet, melt the butter over medium-high heat until it begins to foam. Add the cutlets, prosciutto side down, and cook about 2 minutes. Turn and cook the other side for about 1 minute. Add the wine and simmer for 1 to 2 minutes.
Remove the toothpicks and place the cutlets on a serving platter. Garnish with additional fresh sage leaves.
Arger-Martucci Vineyards 2003 Cabernet Sauvignon
The 2003 Cabernet Sauvignon grapes were grown on our Odyssey Vineyard, 1350 feet above the valley floor. The grapes were harvested on October 28th and 29th at 24.8 brix, de-stemmed and cold-macerated for 72 hours, and then fermented on the skins for 26 days. The Cabernet was then aged in a combination of French Nevers Oak 40%, Hungarian Oak 40% and American Oak 20% for 20 months. The Cabernet Sauvignon 87% was then blended with 6% Merlot and 7% Cabernet Franc. The bouquet is typical of our hillside fruit: intense, with notes of black cherry and leather. The blend of oak adds the spices of nutmeg and cinnamon. On the palate this wine is lush and soft, yet features a firm backbone, which will give it good longevity. The leather and black cherry carry through on the palate. 950 cases produced.