1 lb. veal
Olive oil
1/2 lb. prosciutto, sliced thin
1/4 lb. grated Parmigiano cheese
1 sm. sage (preferably leaf to each piece of veal, fresh)
1 (4 oz.) can button mushrooms, or equivalent in fresh
1/2 glass white wine
Toothpicks
Salt & pepper
Flour

Lightly salt and pepper veal. Cover one side of veal with prosciutto. Add sprinkles of parmigiano, and add 1 or 2 leaves (depending on size) of sage. Roll each veal piece up, tie with toothpick and then flour completely. In big pan, fry the veal slowly in oil (enough to cover bottom), when slightly brown add 1/2 glass of white wine. Add the mushrooms. Let simmer until wine has formed sauce, about 1/2 hour.