8  chicken cutlets

½  tsp sage

black pepper

8 thin slices of proscuitto

¼ cup butter

¼ cup dry white wine

Place each cutlet between sheets of wax paper and pound to ¼ “ thickness. Sprinkle top of each cutlet with sage and pepper. Top with slice of prscuitto. Cutting to fit size of chicken cutlet. Secure with tooth pick.

Melt butter over high heat in skillet. Cook veal 1 – 2 minutes on each side until brown. Remove and keep warm. Add wine to skillet and boil for 2 minutes. Pour the wine mixture over the chicken and serve.