Ingredients:

8 Veal Scallopini (thinly sliced)
8 slices of ham (same size as veal)
flour
¼ cup white wine, bouillon or veal stock 60ml
butter for browning
to taste: salt & fresh ground pepper
fresh sage, finely chopped

Methods:

Cut the Scallopini into 4″ squares (10cm).Season lightly with salt and pepper.Place a pinch of chopped sage on each Scallopini and cover with a slice of ham, same size as the veal.Attach each serving with a toothpick to ensure that the ham does not move during cooking.Flour lightly and brown each side on high heat, in a buttered skillet.Deglaze the skillet with wine and a bit of bouillon or veal stock.Let the sauce reduce for a few minutes.Remove the toothpicks and serve on a hot plate, with ham side facing up.
Serve with: Buttered spinach and fried potatoes.