12 slices veal cutlets, cut very thin
12 slices prosciutto
12 thin slices Mozzarella
1/4 c. butter
1/4 c. olive oil
1/2 c. sautern wine
1 tsp. butter
1/8 tsp. salt
1/8 tsp. pepper

Flatten out veal cutlets with a mallet. Place one slice of prosciutto and thin slice of Mozzarella on each cutlet and roll each cutlet using two or three toothpicks to hold together. Melt butter in frying pan with oil, heating both. Brown veal pillows well on all sides, turning each gently. They should be cooked in a short time. Remove meat from pan, pour sautern into pan scraping bottom and sides well. Add one teaspoon of butter, salt and pepper, heat and cook for one minute. Pour sauce over pillows and serve.