Instructions: The author has eaten these in Rome, in the trattoria Le Venete, and can therefore describe them exactly.

Theyre veal cutlets, lightly seasoned with salt and pepper. Each cutlet then has half a leaf of sage (one would be too much) and a slice of prosciutto placed on top of it. Theyre skewered with toothpicks to hold them together and sauteed in butter, the side with the prosciutto being cooked less to keep it from toughening. As you can see, its a simple, healthy dish.

Two thirds of a pound of veal will yield 11 or 12 cutlets and will serve three to four people. The slices should be half a finger high; pound them with the flat of a knife before preparing them. [Modern cooks generally use olive oil, not butter.]

They can be served with any sort of vegetable.

Comments:
This recipe, and the one for String Beans With Vanilla (recipe included in this collection), is from a 19th-century cookbook and, though written in an old-fashioned style, still works well in modern kitchens.

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