Ingredients

• 4 veal fillets

• 4–8 slices of Prosciutto

• 1 fresh bunch of sage

• ½ a glass of dry white wine

• All-purpose flour, for dusting

• 2 ounces of butter

• Extra virgin olive oil

• Salt and freshly ground black pepper

Instructions

1. Prepare the veal.
   Place the veal fillets between sheets of baking paper and gently pound them with a meat mallet until they are an even thickness. This helps them cook quickly and remain tender.

2. Add the prosciutto and sage.
   Lay a slice or two of Prosciutto over each veal fillet. Place a fresh sage leaf in the center and secure the prosciutto and sage to the veal with a toothpick. Repeat with the remaining veal.

3. Dust with flour.
   Lightly coat each piece of veal with flour on both sides. Shake off any excess flour and set the veal aside.

4. Heat the pan.
   In a large frying pan, heat 4 or 5 tablespoons of extra virgin olive oil over medium heat. Add the butter and allow it to melt. Add several of the remaining sage leaves and let them gently infuse the oil and butter with their flavor.

5. Cook the veal.
   Place the veal in the pan with the sage and prosciutto side facing down. Cook for approximately 2 minutes, then carefully turn the veal and cook for another 2 minutes, or until the veal is golden and the prosciutto is lightly crisp.

6. Deglaze with wine.
   Pour the white wine into the pan, allowing it to run into the pan rather than directly over the meat. Swirl the pan gently so the wine combines with the butter and extra virgin olive oil. Allow the wine to reduce for 1–2 minutes, until the sauce becomes slightly thickened and glossy.

7. Finish the sauce.
   Spoon some of the pan juices over the top of the veal. Taste and season lightly with salt and freshly ground black pepper, keeping in mind that the prosciutto is already salty.

8. Serve.
   Remove the toothpicks and transfer the veal to a warm serving platter. Spoon the sage-infused butter and white wine sauce over the veal and serve immediately.