6 tbsp. butter
1 1/2 c. dry white wine
Flour
12 slices veal from upper leg, 1/2 inch thick
12 slices of prosciutto
24 fresh sage leaves
Salt and pepper

Pound veal slices with meat cleaver. Season with salt and white pepper. Place 2 sage leaves and slice of prosciutto on the veal. Fold the slices in half - secure with toothpicks and dust with flour. Melt butter in frying pan. Add veal. Brown quickly, about 3 minutes. Reduce heat. Cook for 5 minutes. Transfer the veal to serving platter. Remove toothpicks. Deglaze the pan with wine. Reduce to 1/4 and pour over veal.