|Powdered sage||1⁄2 Teaspoon|
|Ham slices||6 (Thin, Use Country Ones)|
|Margarine||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Tablespoon|
|Chicken consomme||1 1⁄2 Cup (24 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Carefully slice again to make 12 thin cutlets.
Sandwich a slice of ham between 2 cutlets and fasten with toothpicks.
Mix cheese, flour, salt, sage and pepper and dip cutlets, pressing firmly to coat both sides.
Shake off excess.
Reserve 1/4 cup of the coating mixture.
In 10 inch skillet heat margarine over moderate heat, saute cutlets 3 or 4 at a time about 5 minutes per side.
Drain cutlets on paper towels and keep warm.
Pour off all but about 1/4 cup pan drippings, add 1/4 cup coating mixture, consomme and wine.
Stir and cook until sauce boils and thickens.