Veal Bergino

2 servings

4 3-ounce slices veal top round ( 1/8 inch thick)
1/2 cup all purpose flour
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon freshly ground pepper
1/4 cup (1/2 stick) unsalted butter
1/2 cup dry Marsala wine
3 ounces mushrooms, sliced
l/2 cup rich veal stock or chicken stock

4 paper-thin slices prosciutto
4 paper-thin slices provolone cheese

Pound veal between sheets of waxed paper to thickness of 1/16 inch. Mix flour, thyme and pepper on large plate. Dredge veal in flour; shake off excess. Melt butter in heavy larve skillet over medium heat. Add veal and cook until bottom is brown, about 2 minutes. Turn veal over. Add wine and mushrooms to skillet. Bring to simmer and cook 2 mmutes. Transfer veal to heavy large baking sheet using slotted spatula.
Add stock to wine and mushrooms in skillet. Increase heat to high and boil until liquid is reduced by half, stirring occasionally, about 5 minutes. Set aside.

Preheat broiler, Place 1 slice prosciutto atop each piece of veal. Spoon half of mushroom-stock mixture over prosciutto. Top each piece with cheese. Spoon remaining mushroom-stock mixture over. Broil until cheese melts and top is golden brown, about 3 minutes. Serve immediately.