Amount
Ingredient
Preparation



8
each
veal

small cutlets



1
x
salt





1
x
pepper

freshly ground



4
each
prosciutto

large slices, halved



8
each
sage

leaves



3
tablespoons
butter





1
tablespoon
oil





1
x
flour

for dredging



3
tablespoons
wine

red or white, dry



1/4
each
lemon

juice

 Pound veal cutlets to flatten them.  Sprinkle with salt and pepper.  Lay 1 sage leaf on each piece of veal and top with 1/2 slice prosciutto.  Pin cutlets together with toothpicks. 

Melt butter with oil in a large skillet.  Lightly flour veal bundles and saute over medium heat 2 minutes to a side (in two batches, if necessary).  Transfer them to a heated dish and remove toothpicks. 

Pour wine into skillet.  Over high heat, quickly stir and scrape up browned bits from bottom of pan.  Pour sauce over veal, squeeze on lemon, and serve at once