12 small slices veal cutlet, cut very thin, about 3 1/2 inch squares
12 small slices prosciutto or ham, thinly sliced
3/4 lb. Mozzarella cheese, thinly sliced
1/2 c. butter
1/2 c. Marsala or sherry wine
1 tsp. butter
1/8 tsp. salt
1/8 tsp. pepper

Flatten veal cutlets with mallet. Place one slice of prosciutto and one thin slice of mozzarella on each cutlet, and fold together like an envelope, using toothpicks to hold together. Melt butter in frying pan. Brown pillows well on both sides. They should be cooked in a short time. Remove meat from pan, pour the Marsala or sherry into pan, scraping bottom and sides of pan well. Add 1 teaspoon butter, salt and pepper and pour sauce over pillows on serving dish. Serves 4.