8 sm. veal scallops, about 1 lb.
Salt, freshly ground pepper to taste
8 fresh sage leaves
4 lg. slices prosciuto, halved
3 tbsp. butter
1 tbsp. oil
Flour for dredging
3 tbsp. dry white wine
1/4 lemon

1. Pound veal scallops to flatten them. Sprinkle with salt and pepper. Place 1 sage leaf on each piece of veal and top with 1/2 slice prosciuto. Use toothpicks to pin meats together.

2. Heat butter along with oil in large skillet. Lightly flour veal bundles and saute' over medium heat 2 minutes each side (might have to do 4 at a time). Transfer to dish and remove toothpicks.

3. Pour wine into skillet. Over high heat, quickly stir and scrape up browned bits from bottom of pan. Pour sauce over veal, squeeze on lemon and serve at once.

Makes 4 servings.