b'SERVES 41 pound veal, pounded thinpound prosciutto, thinly sliced 20 fresh sage leavesteaspoon salt, dividedCut the veal into 3- by 4-inch pieces. Place a slice of prosciutto on top of 3 tablespoons vegetable oileach piece of veal, and top with a leaf of fresh sage. Skewer with a toothpickcup white wine or Marsalato hold the three together and sprinkle the bottom sides withteaspoon 1 cup chicken or beef stockof the salt.teaspoonpepper3 tablespoons softened butter Add the oil to a large saut pan and cook over high heat until almost smoking. Add the veal slices and saut 30 seconds on each side, shaking the pan to prevent sticking. Transfer the veal to a dish and pour the oil out of the pan. Place the pan back on the heat and deglaze with the wine, cooking until reduced to a thick glaze, about 2 minutes. Pour in the stock, add the remaining salt and the pepper, and bring to a boil. Reduce the heat to a simmer. Remove the toothpicks from the meat; return the meat to the pan and cook for no more than 1 minute.Remove the meat from the pan and place on a serving plate. Bring the stock to a boil and cook for 2 to 3 minutes, then reduce the heat to medium-low. Add the softened butter and stir well until it is all melted and the sauce has thickened, about 2 more minutes. Pour the sauce over the meat and serve.SUGGESTED WINE PAIRING: CUM LAUDEstep-by-step'