1 1/4 lb. lean veal round, cut into 12 even slices
1/2 lb. cooked ham, thinly sliced
1/2 tsp. leaf sage, crumbled
1 tbsp. olive oil
1/2 c. dry white wine

Pound veal slices lightly with meat mallet or edge of heavy plate. Cover each veal slice with a piece of ham; sprinkle with sage. Roll up; secure with wooden picks. Heat oil in a nonstick skillet; brown veal rolls well on all sides. Pour in wine; bring to boiling. Lower heat; simmer until most of wine is evaporated.