Ingredients:

¾ lb veal top round (750g)
2 tablespoons butter
8 slices Prosciutto
8 sage leaves
¾ cup of white wine
2 tablespoons butter
1 tablespoon flour
salt & pepper

Methods:

Cut ¾ lb of veal top round into 8 slices. (750g).Trim and flatten the slices with a smooth meat mallet, dipped in water to prevent sticking.Making continuous, decisive strokes, bring the mallet down flat on the meat, pounding from the center outwards.

Do not dip into flour.Place a thin slice of prosciutto onto each slice of veal.Place a fresh sage leaf on top of prosciutto.Secure with toothpicks.

Coat a large skillet with olive oil.Over medium to High heat, add the veal tuck-side down( sage leaf facing up).Cook for 40-50 seconds.Turn over and cook until brown, about another 40-50 seconds, turn again and transfer the meat to a warm plate.

In the same skillet add ¾ cup of white wine to the pan. ( still at medium-high heat )
Simmer to reduce the wine a bit, about 2 minutes.

Add 2 tablespoons butter and 1 tablespoon flour to the pan, whisking constantly, until sauce is thickened.When the pan juices are lightly thickened, spoon the sauce over the scallopini and serve.