Saltimbocca

Italian in origin, the name, literally translated, means "jump in the mouth". In other words, a dish that is easy to eat. If fresh sage is available, use one or two leaves for each steak in place of the dried sage suggested in the recipe. Quantities given serve four. Here we go:

4 veal steaks
125g prosciutto or ham de luxe
1 tea spoon dried sage
salt n pepper
90g butter
1 clove garlic
1/2 cup dry white wine

Flatten meat with meat mallet or rolling pin. Sprinkle sage over meat, season with salt n pepper. Place ham over veal, skewer the layer together with toothpicks. Melt butter in pan, add crushed garlic and veal, cook until lightly browned on each side and cooked through. remove and place on serving plate. Add wine to pan; cook, stirring, 1 minute or until syrupy, pour over the veal.