8-10 thinly sliced veal cutlets
Sage
2 eggs, slightly beaten
Flour
Butter
3/4 c. Vermouth
1/2 c. chicken broth
8-10 slices Prosciutto
1 c. grated Mozzarella cheese
Chopped spinach

Rub each cutlet with sage on both sides. Dip in egg mixture, then flour. Pin 1 slices of Prosciutto on each cutlet with toothpicks.

Saute each cutlet in 4 tablespoons butter 5 minutes on veal side and 3 minutes on ham side. Remove from frying pan. Stir in vermouth, scraping the pan and reducing the broth. Add 1/2 cup of chicken broth to this mixture.

Add cutlets back into pan and sprinkle cheese on top and put lid on pan to melt cheese briefly. DO NOT BOIL. Thicken sauce with cornstarch if necessary. Serve cutlets with sauce over a bed of chopped spinach with rice as a side dish.