Veal slices topped with prosciutto and sage

I snuck ahead a generation to Giuliano Hazan in How to Cook Italian. I've never cooked with butter and sage before, and like the idea of scaloppine.

Anyway, this little piggy came together like a dream. It only took about 15 minutes. I didn't bother whacking the meat first, as it already seemed pretty thin.

I'll be cooking this one again for sure.