8 slices veal scallopini
8 slices prosciutto crudo
8 fresh sage leaves
1/4 c. olive oil
Salt
1 c. dry white wine

On each slice of veal, place a slice of prosciutto crudo and a sage leaf and fasten with a toothpick. Melt butter and oil in a frying pan. Brown veal on both sides. Sprinkle with salt and add wine. Simmer for about 10 minutes. Remove veal and place on a platter. Boil pan juices until reduced to half their original volume. Pour pan juices over veal.