Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 sm Veal cutlets
Salt
Freshly ground black pepper
4 lg Slices prosciutto; halved
8 Sage leaves
3 tb Butter
1 tb Cooking oil
Flour for dredging
3 tb Dry white wine
1/4 Lemon

POUND VEAL CUTLETS to flatten them. Sprinkle with salt and pepper.
Lay 1 sage leaf on each piece of veal and top with 1/2 slice
prosciutto. Pin cutlets together with toothpicks. Melt butter with
oil in a large skillet. Lightly flour veal bundles and saute over
medium heat 2 minutes to a side (in two batches, if necessary).
Transfer them to a heated dish and remove toothpicks. Pour wine into
skillet. Over high heat, quickly stir and scrape up browned bits from
bottom of pan. Pour sauce over veal, squeeze on lemon, and serve at
once.

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