Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        veal scallopine -- each
   1      piece         about 5" square
   1      teaspoon      dried sage
     1/4  pound         thin slices of prosciutto
   3      tablespoons   butter
                        salt
                        freshly ground pepper
     1/2  cup           dry white wine

Preparation:

Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the meat. (Reserve trimmings for sauces.) Pin prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the picks. Keep meat warm. Add the wine to pan, scrape the brown bits from the bottom, and bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. 4 to 6 servings.