8 small slices veal filet
Ground black pepper
4 ounces ham, thinly sliced
8 fresh sage leaves
2 ounces butter
4 tablespoons white wine

Beat the slices of veal fillet until very thin about 4" square. Then season with ground fresh black pepper. Cut the ham into the same size pieces as the veal and place a slice flat on top of the veal with 1 sage leaf sandwiched between the ham and the veal or placed on top. Secure with a toothpick. Heat a little butter in a frying pan and fry the meat over a medium heat until lightly browned on all sides. Add the wine into the pan. Cover the pan and reduce the heat and simmer for 10 to 15 minutes or until tender. Remove the toothpicks and arrange ham side up on a serving dish. Add a little butter to the pan juices, stir well and pour over the meat

Recipe submitted by Gary.