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16 veal scaloppine, 1.5 - 2 oz
To taste salt and white pepper
16 thin slices of prosciutto about the same size as veal scaloppine
16 fresh sage leaves
2 tbsp butter
1/2 cup white wine
1. Pound out the scaloppine to about 1/8 of an inch and season with salt and white pepper place one peice of prosciutto and one sage leafe on top of eachother and fasten with a toothpick
2. Briefly sauté both sides in butter over medium high heat
3. Add wine and continue to cook until meat is done and the wine is partly reduced no more than 4 minutes
4. Remove from pan and serve prosciutto side up with a spoonful of pan juices overtop