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Proceedings
Cut the veal meat into long, thin cutlets and place on top of each one a slice of speck, a slice of Asiago cheese and a couple of sage leaves.
Roll up the veal cutlets to form rolls, secure them with toothpicks and dust them with flour.
Brown the rolls in a pan with oil, garlic and butter, add the wine and, if needed, a little broth, and let it evaporate.
When the sauce has reduced, remove from the heat.
