Saltimbocca

4 thin veal cutlets
Salt and pepper
Powdered sage
2 thin slices prosciutto (or cooked ham)
2 thin slices Provolone cheese
Vegetable oil
6 or 8 fresh mushrooms, sliced
4 teaspoons chopped parsley
1/8 to 1/4 teaspoon garlic powder or 1 clove garlic, crushed
3 tablespoons butter or margarine, divided
2 cups Rhine wine

Season 2 cutlets with salt, pepper and sage. On top of each cutlet, layer a slice of ham, cheese and the other cutlet. Press edges of veal together firmly to hold filling and secure with wooden picks.

In skillet heat oil and brown sides of veal well. Remove veal and keep warm. In small pan saut