2 lbs. veal cutlet, sliced very thin (italian style)
1 tsp. sage
1/4 lb. prosciutto or ham, sliced thin
3 tbsp. butter
Salt and pepper
2 tbsp. water

Cut veal cutlet into pieces about 5 inches square. On each piece sprinkle a little of the sage and place a slice of prosciutto or ham on top. Keep the prosciutto or ham in place on veal with a toothpick. Melt 2 tablespoons butter in frying pan and place meat in it. Sprinkle with salt and pepper. Cook over high fire for a few minutes on each side until the veal is well browned.

Place the slices of cooked meat on serving dish with prosciutto or ham facing up. Add water to contents of frying pan and scrape bottom well. Add rest of butter and mix well over low fire. Pour gravy over meat. Serves 6.