Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Veal scaloppine, each 3 tb Butter
Piece 5 inches square Salt and freshly ground
1 ts Dried sage Black pepper
1/4 lb Thin slices prosciutto 1/2 c Dry white wine

Sprinkle veal slices with sage. Cover each slice with a slice of
prosciutto and trim this to the same size as the veal, reserving the
trimmings for sauces. Pin the prosciutto slices to the veal slices with
toothpicks. Heat the butter in a large frying pan. Add the meat in one
layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook
until golden on both sides. Season to taste. Place the slices of meat, ham
side up, on a heated serving platter and remove the toothpicks. Keep the
meat warm. Add the wine to the pan and scrape the browned bits from the
bottom; bring quickly to the boiling point. Pour the sauce over the meat
and serve immediately.

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