Ingredients
For servings
| 8 | thin veal escalope |
| 1 tablespoon | butter |
| 1 tablespoon | olive oil |
| 8 | large Sage leaf |
| 8 slices | Parma ham |
| salt | |
| freshly ground peppers | |
| ½ cups | dry white wine |
| 1 | lemons |
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Directions
1 Pound the escalopes flat. Heat the butter and oil in a frying pan and toss the sage leaves in the hot fat for 1 minute.
2 Remove and drain on kitchen paper. Place a slice of ham and a sage leaf on each escalope and secure with a toothpick.
3 Fry quickly for 2 minutes each side, seasoning with salt and pepper. Keep the escalopes warm and deglaze the pan with the white wine.
4 Serve the escalopes on a platter with the wine sauce and lemon slices. Serve with baguette.
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