8 thin 3 1/2-inch sq. slices Mozzarella cheese 8 thin 3 1/2-inch sq. slices prosciutto Flour Salt Freshly ground black pepper 2 tbsp. butter 3 tbsp. olive oil 1 c. dry white wine 3/4 c. chicken stock, fresh or canned 1 tbsp. honey mustard (optional)

Place a square slice of cheese and a square of prosciutto on each of eight veal tenders and top with the remaining veal tenders. The veal should cover the cheese and ham completely. Press the edges of the veal together and seal them by pounding with the flat of a cleaver.

Season with salt and pepper; dip them in flour and shake off the excess. In a heavy 10-12 inch skillet, melt the butter with the oil over moderate heat. When the foam subsides, add the cuscinetti 3 or 4 at a time and cook, turning gently with a slotted spoon or spatula until they are golden brown on both sides. As the cuscinetti are browned, transfer them to a platter.

Discard most of the fat from the skillet, leaving a thin film on the bottom. Pour in the wine and boil it briskly, stirring and scraping in any browned bits that cling to the skillet. Continue to boil until the wine has been reduced to about 1/2 cup. Add 1/2 cup of the stock and bring it to a simmer.

Return the veal to the skillet, cover and simmer for approximately 5 minutes over low heat, turning the cuscinetti over after approximately 3 minutes.

Transfer the cuscinetti to a serving platter. Add the remaining 1/4 cup of stock to the skillet (blend in mustard if desired). Bring the stock and pan juices to a boil and let them cook briskly for a minute or so.

Taste and season with salt and pepper to taste, then pour the sauce over the cuscinetti and serve.