Veal, Roman Style Recipe

• 2 lbs. very thin veal cutlets (12)
• 1/4 teaspoon pepper
• 1 teaspoon powdered sage
• 12 paper thin slices prosciutto or possibly cooked ham
• 1/4 c. butter
• 1/4 c. white wine
• Warm fluffy rice

1. About 1 hour before serving, using edge of heavy saucer, lb.
2. cutlets well.
3. Sprinkle both sides with pepper and sage.
4. On each piece of veal lay a slice of prosciutto; roll up, secure with toothpicks.
5. In warm butter, in large skillet, saute/fry veal rolls till well browned.
6. Add in wine; simmer, covered, about 30 min, or possibly till fork-tender, adding about 1/4 c. water to sauce in skillet, if necessary.
7. Remove toothpicks.
8. Serve over warm fluffy rice.
9. Makes 6-8 servings.

veal cutlets, pepper, powdered sage, ham, butter, white wine, fluffy rice

Taken from cookeatshare.com/recipes/veal-roman-style-21860 (may not work)