Ingredients

• 4 veal cutlets, pounded thin
• 8 slices prosciutto
• 8 fresh sage leaves
• 1/2 cup white wine
• 2 tbsp butter
• Flour for dredging
• Toothpicks

Instructions

1. Top each cutlet with 2 slices prosciutto and 2 sage leaves
2. Secure with toothpicks
3. Dredge in flour
4. Sauté prosciutto-side down first until crispy
5. Flip and cook other side
6. Remove veal, keep warm
7. Add wine to pan, reduce, add butter
8. Pour sauce over veal and serve