Veal and Ham Rolls
|Thin slices veal escalope||12|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Dry white wine||8 Ounce|
Pound veal as thinly as possible, and season with salt and black pepper.
On each slice of veal lay a slice of prosciutto, then a fresh sage leaf.
Roll up, and secure with a wooden toothpick.
Melt butter and oil in a large frying pan, and brown veal rolls on all sides, then pour a small glass of dry white wine over them.
Allow to bubble up, then cover, and simmer for about 15 min until veal is tender.