- 100 g prosciutto slices, halved
- 500 g veal escalopes
- 8-10 fresh sage leaves
- 50 g butter
- 100 ml dry withe wine
Place a half-slice of prosciutto on each escalope, put a sage leaf on top and fasten with a cocktail stick. Melt the butter in a fying pan and cook the veal over a high heat on both sides until golden brown. Season with salt, pour in the wine and cook until it has evaporated, then remove the cocktail sticks and serve.