6 veal cutlets pounded 1/4 inch thick
6 slices prosciutto
6 fresh sage leaves
1/3 cup shredded fontina cheese (can substitute Swiss)
salt and pepper
2 T flour (I used whole wheat)
1 T olive oil
1/2 cup white wine
1 cup chicken broth
1 T chopped fresh sage
Place 1 slice prosciutto, 1 sage leaf and some of the cheese on one piece of veal. Fold in half and secure with a toothpick. Repeat, repeat, repeat, repeat, repeat.
Dredge in flour and brown each side in the olive oil. Remove to a platter and keep warm. Deglaze pan with wine; simmer until it is 1/4 cup. Add broth and simmer until it is 1/2 cup. Add the fresh sage and the browned veal and warm thru. Serve.