4 slices ham, 1/8" thick
8 veal steaks, 1/4" thick
2 tbsp. sage
Flour for dredging
3 tbsp. olive oil
3 tbsp. butter
1/3 c. dry white wine
1 tbsp. butter

Place 1 slice of ham on 4 veal pieces with sage sprinkled on. Place 1 slice of veal over each to form a sandwich. Sprinkle a little flour on each one and brown in the hot oil and butter, turning once. Place the pieces on a warm platter and reserve. Put the wine and butter into the skillet and cook for a few minutes, then pour over the veal. Serve at once with pasta or potatoes. Serves 4.