PREPARATION

• Lightly salt and pepper both sides of the veal
• Place one sage leaf on each piece of veal, then wrap one piece of prosciutto around the veal. If your veal pieces are too large and the prosciutto won't wrap around completely, you can affix the prosciutto to the veal with toothpicks (remove toothpicks before serving).
• Dredge both sides of the veal lightly in the flour and set aside.
• Melt 2 tablespoon butter with olive oil over medium-high heat in a stainless steel pan. Once melted, reduce heat to medium-low and add the veal to the pan and cook veal for about 1.5 minutes per side. Since the veal is thin, this should cook the veal through to the desired doneness. Remove to a plate, cover with foil and set aside (or cover and place in on an oven safe tray in a warm oven until ready to serve).
• Next, add wine to the pan and deglaze with a wooden spoon. Reduce the wine by about half or until slightly thick and silky.
• Remove the pan from the heat and whisk in the last 4 tablespoon of butter, 1 tablespoon at a time. Once the butter is incorporated, serve the veal with sauce over the top. If making this dish with pasta, toss the cooked pasta in the pan with the sauce before serving.