4 veal escalope, flattened
100 g/4 oz Mozzarella cheese, sliced
4 sage leaves
4 slices of Parma ham
30 ml/2 tbsp olive oil
150 ml/0.25 pt dry white wine
Salt and freshly ground black pepper
Method :
Place a slice of Mozzarella on each escalope, then a sage leaf and a slice
of Parma ham. Secure with cocktail sticks (toothpicks). Heat the oil in a
large frying pan (skillet) and fry (saute) the escalope for about 10
minutes until cooked through. Remove from the pan and keep warm. Add the
wine to the pan and stir to scrape up all the cooking juices. Season to
taste, pour over the veal and serve.