Ingredients
Method
1.Top each piece of veal with prosciutto and sage leaves. Fold in half to secure filling; secure with toothpicks or small skewers.
2.Melt half the butter in large frying pan; cook veal, in batches, until cooked as desired. Remove from pan; cover to keep warm.
3.Add wine to same pan; bring to the boil. Boil, uncovered, until reduced by half. Stir in remaining butter, juice and sage.
4.Remove toothpicks from veal, serve with sauce; accompany with steamed green beans and baby new potatoes, if you like.
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