Saltimbocca alla Romana

Ingredients

• 4 veal escalopes
• 4 slices prosciutto
• Fresh sage leaves
• Butter
• White wine
• Flour
• Salt, pepper

Instructions

1. 1

   Place sage leaf and prosciutto on each veal piece, secure with toothpick.

2. 2

   Dust lightly with flour.

3. 3

   Pan-fry in butter, prosciutto side down first, 2 min per side.

4. 4

   Remove meat, deglaze pan with white wine.

5. 5

   Reduce sauce, pour over meat and serve.