|Veal cutlets||1 Pound|
|Prosciutto ham||4 Ounce, sliced paper thin (8 Slices)|
|Vegetable oil||2 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
1. Cut the veal into 8 pieces weighing about 2 ounces each. Pound the veal to about 1/8-inch thickness with a meat mallet or rolling pin. Place 1 slice of ham over each veal slice, then cut in half.
2. Place a sage leaf on each piece of ham and attach with a toothpick. On a plate, mix together the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Dip the veal in the mixture to coat on the bottom and shake off any excess flour.
3. Melt 6 tablespoons of the butter in the oil in a large skillet over medium heat. Saute the veal for 3 minutes on each side, until golden brown. Transfer to a platter, remove the toothpicks, and keep warm.
4. Drain off the fat from the pan. Place the pan over high heat and add the broth and wine. Bring to a boil, stirring constantly to deglaze the pan. Boil until the liquid is reduced by half. Remove the pan from the heat. Whisk in 1/4, teaspoon salt, 1/8 teaspoon pepper, and the remaining butter, whisking until the butter melts and the sauce thickens slightly. Serve immediately with the veal.