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Ingredients

8 veal scallops
8 sage leaves
4 slices of prosciutto
3 tablespoons butter
1/2 cup dry white wine
salt to taste
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Instructions

Pound the veal to make it thin and put half a slice of prosciutto and a sage leaf in the center of each piece. Use a toothpick to secure the prosciutto and sage to the veal. The veal can also be rolled up so that the sage and prosciutto is on the inside and secured with the toothpicks. In a large pan, heat the butter and add the veal. Cook over medium-high heat until both sides have browned. Season the veal with salt, add the wine, and simmer for five more minutes. Serve hot with the liquid as sauce.