Here's a recipe for you that I found in Classic Home Cooking:

SALTIMBOCCA

Serves 4

4 2-to-3-oz. veal scallops
8 - 12 fresh sage leaves
4 thin slices of proscuitto
2 tablespoons all-purpose flour
salt and black pepper
2 tablespoons butter
1 garlic clove, crushed
1/2 cup dry white wine
1/4 cup heavy cream

1. Put each veal scallop between 2 sheets of waxed paper and pound to an 1/8-inch thickness with a rolling pin.

2. Lay 2 or 3 sage leaves on each scallop and press a slice of prosciutto firmly on top. Sprinkle the flour onto a plate and season with salt and pepper. LIghtly coat both sides of the scallops with flour, shaking off any excess.

3. Melt half of the butter in a large skillet. When butter is foaming, add the scallops and cook in batches, sprinkling them with the garlic as they cook and adding more butter when needed, for 2 minutes on each side. Lift out and keep warm.

4. Pour the whjite wine into the pan and boil for a few minutes until it is reduced to about 2 tablespoons. Stir in the cream and heat grently, then taste for seasoning. Arrange the scallops on warmed plates and pour the sauce over them. Serve immediately.

"Saltimbocca" translated literally means "jump in the mouth," presumably because this classic Italian dish is so delicious that it almost leaps into one's mouth. If veal is not available, saltimbocca can also be made with either pork, turkey or chicken scallops."

VEAL WITH LEMON & BASIL

Omit the sage leaves and proscuitto. Coat the veal with seasoned flour and cook as directed. While still in the pan, sprinkle on the juice of 1 lemon, 2 tablespoons shredded fresh basil, and season to taste.

;0-) laa