It starts with beautiful slices of veal, tasty slices of prosciutto and fresh sage leaves. Get some toothpicks out ahead of time as once your hands have gotten into the meat, you don't want to be digging in the box for them.
See how simple this is? Be sure to use fresh sage; it makes all the difference in the world. My good friend, Wendy Holloway taught me how to make these in Rome. Aren't they beautiful?!
If you were making these for company, you could make them ahead to this point. When people are ready to eat, you just fry them up in a flash.
Have a little more butter and a good glug of white wine sitting next to the stove at the ready for finishing the dish.
I served this with roasted sweet potatoes and fresh collard greens that had been sauteed with pine nuts and raisins. But, I'll save that recipe for another day. Buon Appetito!