2 lbs. very thin veal cutlets (12)
1/4 tsp. pepper
1 tsp. powdered sage
12 paper thin slices prosciutto or cooked ham
1/4 c. butter
1/4 c. white wine
Hot fluffy rice

About 1 hour before serving, using edge of heavy saucer, pound cutlets well. Sprinkle both sides with pepper and sage. On each piece of veal lay a slice of prosciutto; roll up, secure with toothpicks.

In hot butter, in large skillet, saute veal rolls until well browned. Add wine; simmer, covered, about 30 minutes, or until fork-tender, adding about 1/4 cup water to sauce in skillet, if necessary. Remove toothpicks.

Serve over hot fluffy rice. Makes 6-8 servings.