12 (very thin) veal slices, 4-5 inch square
12 (paper thin) prociutto slices, 4-5 inch square
Sage, ground
Fresh ground pepper
4 tbsp. butter
1 c. dry white wine
7-8 med. mushrooms, sliced

Place a pinch of sage on each veal slice and season to taste with pepper. Top with prociutto. Roll up, and secure with toothpick. In large skillet, brown the rolls in butter until golden. Add wine; cover skillet, simmer 40-60 minutes or until tender. Add mushrooms; cover and cook another 5 minutes. Serves 4-6.