• Prepare a rimmed baking sheet with a rack coated in cooking spray. Set aside.
• Using a plate or platter that will hold all of your veal cutlets, and line with a few layers of paper towel. Set aside.
• Place 1 teaspoon of sage and 1 teaspoon rosemary inside 2 tablespoons of wine or water to soak until needed.

Prep and Pound Veal

• Pat 2 cutlet halves dry with paper towels and place between 2 layers of plastic wrap. Pound cutlets into rough 5 by 4-inch rectangles; about ¼ inch thick, using a meat pounder, if desired. Set half of your veal cutlets aside.
• Place your veal cutlets at your work station. Match up the two that are closest in size. You should now have two pairs of veal cutlets.

Stuff Veal

• Sprinkle or brush ½ teaspoon of the wine soaked sage and rosemary mixture on each slice of veal.
• Place a provolone slice on top of the spice mixture, in the center of each piece of veal, leaving between ¼ and ½ an inch around the outer edge of each veal cutlet. Trim slice as needed for it to fit. Usually slice in half.
• Place a slice of prosciutto on top of the provolone, adjusting and cutting the slice as necessary to fit on top of veal. There can be no excess or anything hanging over edge of veal.
• Place second cutlet half over prosciutto and press around the edges to seal and ensure nothing is sticking out the sides.
• Using between 4 and 6 toothpicks per stuffed veal, seal up edges like you’re a sewing machine. Do this over under a couple times with each toothpick. Your goal is to try and keep all of the cheese inside until ready to eat.
• In a shallow dish, whisk eggs until scrambled. Set aside.
• Put all of the panko breadcrumbs in another shallow dish. Add 1 teaspoon sage, 1 teaspoon rosemary and ⅛ teaspoon of salt. Stir and set aside.
• Next, place flour on a shallow plate and set aside.
• Working with one prepared stuffed veal cutlet at a time, cautiously dip first in flour mixture until coated. Gently shake off excess.
• Then dip in egg mixture and allow excess egg to drip off each veal cutlet.
• Dredge each stuffed veal cutlet carefully in panko breadcrumbs until totally covered. Again, gently veal into crumbs so it sticks, if necessary.
• Place dipped and breaded veal cutlets on top of the wire rack until needed.

Cook

• In a skillet over medium high heat, add butter and olive oil. Once shimmering or a drop of water flicked in it dances, add garlic and onion.
• After a couple minutes carefully place cutlets inside your skillet. There must be at least a half an inch between each of veal cutlet to cook properly. If this isn’t possible, you may have to cook the veal in batches or use a larger frying pan.
• Cook cutlets for at least 3 minutes until they’re a deep golden brown color on the first side. If veal starts to brown in 1 or 2 minutes, reduce the temperature to medium as it means your veal is cooking too fast. The veal should be a nice brown color within 3-5 minutes before flipping.
• Once the first side is a beautiful golden brown, use two spatulas to flip over. You may not have much success flipping with pinchers because they tend to squeeze the cheese out. Spatulas work so much better.
• Continue to cook remaining side until it takes on that amazing golden brown color too; another 3 to 5 minutes.
• Place finished veal cutlets on top of your paper towel lined plate or platter until ready to serve.
• Serve immediately with lemon wedges and salt and pepper to taste. Enjoy every bite!