• 6 veal steak, about 4 oz each
• 12 thin slice prosciutto
• 1 smallCamembert or Brie, sliced
• toothpick
• 4 tsp. olive oil
• 2 Tbs. unsalted butter
• 1/4 cup port
• 1/4 cup chicken stock
• 1 cup heavy cream

Season veal with pepper to taste. Place veal between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 0-1/4 inch thickness. Layer each veal schnitzel with 2 slices of prosciutto and Camembert or Brie; fold in half and press together, securing with toothpicks. Heat oil and butter in a heavy nonstick skillet over medium high heat. Saute veal about 2 minutes per side, or until just cooked through. Remove from skillet and keep warm. Add port to skillet, stirring to deglaze bottom of skillet. Stir in stock and cream. Simmer 3-4 minutes, or until mixture is reduced by half. Serve sauce over veal.