• 1 lb. veal scallopini (thin veal cutlets)
• 1 lb. top round veal
• sage leaves
• 6 tablespoons olive oil 
• 1 cup flour 1/2 cup beef broth (optional)
• 2 tbs. olive oil
• 4 tbs. butter
• 1 glass dry white wine (Marsala wine can be substituted)
• Small can artichoke hearts (optional)
• Salt and pepper

      Scallopini are first pounded even thinner; next covered with a thin coating of dry rubbed sage or, in season, a layer of fresh sage leaves. And after this, they are covered with a thin slice of Prosciutto which is then pinned to the Scallopini with tooth picks or, better yet, thin metal skewers.
      Put one tablespoon of unsalted butter and one tablespoon of extra virgin olive oil in a frying pan, heat and let bubble but not brown. Then cook the veal 3-4 minutes on each side, and remove to warm platter when done. You will have to add equal amounts of butter and oil as you cook, depending on the amount to be cooked.
      Most restaurants will deglaze the frying pan, to make a sauce, with a little more butter, or oil or combo of same. Some (bad) cook books tell you to use water to deglaze the pan. Not good! To make the sauce add a bit more butter to the pan, melt it and then add the white wine (or marsala) to create the delicious sauce. (The sauce is ready when the sharp smell of alcohol was gone.) Use half unsalted butter/half extra virgin olive oil and a Chablis or Pinot Grigio for the deglazing. Marinated artichoke hearts can be added to the sauce after the deglazing.
     No salt is used with this dish because the Prosciutto supplies it all.