Italian Saltimbocca
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  Ingredients :

-12 veal scallops
- 12 fresh sage leaves
- 12 thin slices prosciutto
- 6 tablespoons unsalted butter
- 1/4 cup dry marsala wine
- wooden toothpicks

Preparation :

Place each scallop between 2 sheets of wax paper and pound with a wooden mallet until thin. Season the scallops with salt and pepper. Place a sage leaf on each and top with a slice of prosciutto. Roll up, then fasten each roll with a toothpick. Melt the butter in a skillet. Add the rolls and cook until browned on all sides. Add the wine and cook for 5 minutes over low heat. Continue to turn the rolls. Arrange the rolls on a serving dish, remove the toothpicks and pour pan juices on top.