2 lb thin scaloppine
100 g prosciutto
1 leaf fresh sage for each piece of meat (or some dry sage)
pepper
salt
4 tbsp oil

Scaloppine may be cut from sirloin steak, then flattened to 1/4" thickness or less with a cleaver or a mallet.
Over each scaloppine place a piece of prosciutto, a fresh sage leaf, pinch of salt, a little pepper, then pin together with a toothpick.
Heat up oil in frying pan, over high fire and sautee' the meat no longer than 2-3 minutes per side.
Serve hot.