Veal Saltimbocca with Peas
Rinse, trim and cut white and light green parts of scallions into 2 cm long (approximately 3/4-inch long) pieces. In a pan, sauté scallions in melted butter. Add frozen peas, season with salt and pepper, cover and cook about 5 minutes over low heat.
Halve veal cutlets. With a meat mallet, pound cutlets until flattened. Place a piece of prosciutto and a sage leaf on each cutlet and secure with a toothpick. In a frying pan, sauté cutlets in 1 tablespoon melted butter, about 2 minutes per side. Season with salt and pepper. Remove cutlets from pan and keep warm. Deglaze pan juices with wine.
Divide cutlets among plates, drizzle with pan juices and serve with peas.