Vitello Alla Genovese Sauteed Veal Scallops with Sage and Bay Leaves

Flatten the veal between sheets of plastic wrap to 1/8 inch thickness. Pat the veal dry and season with salt and pepper. In a heavy skillet, heat the oil to hot but not smoking. Saute the veal in batches for 45 seconds, transferring to a plate as it is done. Keep warm. Add the wine and deglaze the skillet, scraping up the brown bits. Add the chicken broth, sage, bay leaves, and salt and pepper to taste along with any juices that have accumulated on the plate that holds the veal. Bring to a boil until it is reduced to about 1/3 of a cup. Strain through a fine sieve into a small bowl, pressing hard on the solids. Divide the veal among 6 plates, spoon the sauce over them and garnish with whole sage leaves. Serves 6.