Ingredients:

• 3 1/2 ounces prosciutto slices, halved
• 1 pound 2 ounces veal scallops
• 8-10 fresh sage leaves
• 1/4 cup butter
• scant 1/2 cup dry white wine
• salt

Directions

Place a half-slice of prosciutto on each scallop, put a sage leaf on top and fasten with a toothpick.
Melt the butter in a skillet and cook the veal over high heat on both sides until golden brown.Season with salt, pour in the wine and cook until it has evaporated, then remove the toothpicks and serve.