- 2 pounds veal cutlet, sliced very thin
- 1 teaspoon sage
- 1/4 pound proscitto or ham, sliced very thin
- 3 tablespoons butter
- 2 tablespoons water
Cut veal into pieces about 5 inches square. Sprinkle a little of the sage on each piece and place a piece of prosciutto or ham on top. Use a toothpick to keep it in place on the veal. Season with the salt and pepper. Melt 2 tablespoons butter in the pan and saute the veal over high heat until the veal is well browned. Place the veal on a platter. Add water to the pan and deglaze, scraping the bottom well. Add the remaining tablespoon butter and mix in well. Pour the gravy over the meat and serve.
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