Name: Veal Involtini with Prosciutto and Parmesan
Yield: 4 Servings
Ingredients: 8 2-oz. veal scaloppine (1 lb.), pounded to ¼" thickness; 2½ tsp. chopped fresh thyme, divided; 2½ tsp. chopped fresh rosemary, divided; Freshly ground black pepper; 16 large fresh basil leaves; 16 large fresh mint leaves; 8 very thin slices prosciutto; 4 oz. shaved Parmesan; ¼ cup all-purpose flour; 2 Tbsp. extra-virgin olive oil; 6 fresh sage leaves; 2 fresh bay leaves; 1 garlic clove, minced; ½ cup brandy or Cognac; ½ cup heavy whipping cream; Kosher salt

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