1 1/3 lbs. thinly sliced veal medallions, from the butcher Salt and pepper 4 slices Fontina cheese ¼ lb. thinly sliced prosciutto Several sprigs fresh sage ¼ cup olive oil 4 Tbsp. butter 1 cup white wine ½ lemon, juiced

Season veal with salt and pepper. Layer ½ of the medallions with 1 slice Fontina, 1 slice Prosciutto and one sage leaf. Top with another veal medallion. Heat a large, heavy skillet over medium high heat. Add 2 tbsp olive oil and 1 tbsp butter. Sauté ½ of the veal 2 to 3 minutes on one side. Carefully flip and sauté 1 to 2 minutes on the other side. Transfer to a warm platter. Repeat with remaining veal and transfer the last of the cooked meat to the warmed platter. Return the pan to the heat and reduce the heat to medium low. Add wine tot the pan and scrape up the pan drippings. Add the lemon juice and remaining 2 tbsp butter to the pan. Pour the pan juices over the veal and serve. Yield: 4