Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    veal slices -- (2oz ea)
   3 1/2  ounces        prosciutto -- thinly sliced
   8                    iceberg lettuce leaves -- parboiled
                        parmigiano-reggiano -- flaked
     1/3  cup           butter -- room temp
                        extra virgin olive oil
   3      tablespoons   beef broth
     1/2  cup           dry white wine
                        salt
                        freshly ground black pepper
                        fresh sage leaves

Preparation:

Place the parboiled lettuce leaves on individual plates and sprinkle with cheese flakes. Sauté‚the veal on both sides in a skillet with a little oil (about 5 minutes). Transfer to a platter and place a slice of prosciutto, sage leaf and small pat of butter on each piece. Set aside and keep warm. Pour the beef broth and wine into the skillet and cook over low heat for a few minutes until reduced by half. Add the veal slices and turn off the heat. Place each slice of veal with its prosciutto and sage on a bed of cheese and lettuce, top with a bit of sauce and serve immediately.