2 lbs. veal scaloppine
Dried sage leaves
Salt and pepper
1 stick butter (melted)
Several oz. prosciutto
Several oz. Fontina cheese
1 clove garlic, minced
2 tbsp. parsley, minced
Flour
2 tbsp. olive oil
1 c. dry white wine

Pound veal thin. Sprinkle half of each piece of meat with a bit of sage and some salt and pepper. Dribble a bit of butter over the seasonings. Put a thin piece of prosciutto and a thin piece of cheese on each. Mix the garlic and parsley and divide over the portions. Fold over each uncovered part of meat and press edges together. Flour lightly.

Put remaining batter in skillet. Add oil and when pan is medium hot, saute the meat on both sides until lightly browned and cooked through. When done, remove to platter. De-glaze the pan with wine. Simmer and stir until reduced somewhat. Taste for seasoning. Pour over meat.