Lay a slice of ham and sage leaves on each veal
chop, fold over and skewer with a toothpick.
Heat oil in a pan on highest heat, then fry the veal
chops for 2 to 3 minutes on each side until golden
brown. Remove veal chops and keep warm.
8 small, extremly thin veal cutlets
8 slices of air-dried ham
16 fresh leaves of sage
3 tablespoons oil
1/2 cup of white wine
2 tablespoons of butter
Salt and freshly ground pepper
Discard the oil, pour white wine into pan, loosen pan
drippings and let simmer.
Swirl in the butter, add salt and pepper and pour over
veal chops. Garnish with two sage leaves.