James Allyn's... Port Reduced Veal, Cheese and Proscuitto Yummy

Ingredients

6 veal steaks, about 4 oz. each
12 thin slices prosciutto
1 small Camembert or Brie, sliced
toothpicks
1 Tbsp. plus 1 tsp. olive oil
2 Tbsps. unsalted butter
1/4 cup port
1/4 cup chicken stock
1 cup heavy cream

Instructions
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 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. Sauté 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.