4 veal chops, pounded 1/2 to 1/4 inch thick
4 slices of prosciutto
4 oz. BelGioioso Fontina cheese, sliced
2 Tbsp. unsalted butter
4 fresh sage leaves
Salt and pepper
Top the center of the veal chops with a slice of prosciutto and a slice of BelGioioso Fontina. Roll the veal chop and secure with a toothpick. Melt butter in a sauté pan and heat the rolls until brown and the cheese melts, making sure to cook the meat on all sides. Add sage leaves and season rolls with salt and pepper while cooking.