1 pound veal leg cutlets, cut 1/8 to 1/4 inch thick

1/4 teaspoon ground white pepper

1 tablespoon thinly sliced fresh sage

2 ounces thinly sliced prosciutto, cut to fit cutlets

1-1/2 tablespoons unsalted butter

1/4 cup diced seeded tomato

2 ounces shaved Parmesan cheese

Sauce:

1/3 cup dry white wine

1 teaspoon minced fresh sage

Pound veal cutlets to 1/8-inch thickness, if necessary.  Sprinkle cutlets with pepper.  Sprinkle sliced sage on tops of cutlets; cover with prosciutto.  Cover cutlets with a piece of parchment or waxed paper; with hand, gently press prosciutto into the cutlets.

Heat 1/2 tablespoon butter in large nonstick skillet over medium heat until melted.  Place 2 or 3 cutlets in skillet, prosciutto side down.  Cook 2 to 3 minutes or until veal is cooked through, turning once so that prosciutto is on top.  Remove cutlets; keep warm.  Repeat twice to cook remaining cutlets.

Add wine to skillet; increase heat to medium-high.  Cook and stir until slightly syrupy.  Stir in any juices released from cutlets; remove from heat.  Stir in 1 tablespoon room temperature butter and minced sage.  Spoon sauce over cutlets.  Top with tomato and cheese.  Serve immediately.

Nutrition information per serving: 278 calories; 14 g fat (8 g saturated fat; 4 g monounsaturated fat); 120 mg cholesterol; 427 mg sodium; 2 g carbohydrate; 0.2 g fiber; 31 g protein; 8.7 mg niacin; 0.3 mg vitamin B6; 1.2 mcg vitamin B12; 1.0 mg iron; 13.6 mcg selenium; 3.1 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6.