veal cutlets like they do in Rome
6 thin slices about 50g (2 oz) each of veal (or more commonly, vitellone, from an older calf, between veal and beef)
6 slices prosciutto
6 sage leaves
salt and pepper
flour or rice flour
¼ cup white wine
extra virgin olive oil
If necessary, flatten the meat slightly pounding it with a meat pounder or the bottom of a glass. Season the meat with salt and black pepper. Top each slice of meat with a piece of prosciutto and a sage leaf and secure with a toothpick. Coat with flour.
Heat some olive oil in a sauté pan, cook each slice of meat for about 2 minutes per side, add some white wine, raise the heat to cook off the alcohol. Serve on a platter drizzled with the pan drippings.