Categories: Meats, Main dish, Italian 
      Yield: 4 servings 
  
      4    Veal slices (2oz ea) 
  3 1/2 oz Prosciutto; thinly sliced 
      8    Iceberg lettuce leaves; 
           -parboiled 
           Parmigiano-Reggiano; flaked 
    1/3 c  Butter; room temp 
           Extra virgin olive oil 
      3 tb Beef broth 
    1/2 c  Dry white wine 
           Salt 
           Freshly ground black pepper 
           Fresh sage leaves 
  
  Place the parboiled lettuce leaves on individual plates and sprinkle with 
  cheese flakes. Saute the veal on both sides in a skillet with a little oil 
  (about 5 minutes). Transfer to a platter and place a slice of prosciutto, 
  sage leaf and small pat of butter on each piece. Set aside and keep warm. 
  Pour the beef broth and wine into the skillet and cook over low heat for a 
  few minutes until reduced by half. Add the veal slices and turn off the 
  heat. 
  Place each slice of veal with its prosciutto and sage on a bed of cheese 
  and lettuce, top with a bit of sauce and serve immediately.