Saltimbocca alla romana

Method

1. 1 Slice the veal into thin, even slices about 5 mm thick, then sprinkle with a little salt and pepper.
2. 2 Place a slice of raw ham and a sprig of sage on each piece of meat, secure with a toothpick, and then lightly roll it in flour.
3. 3 Melt the butter in a pan, then sear the ham side for 2 minutes until golden brown and fragrant.
4. 4 Flip the meat over, pan-fry for another 2 minutes, then remove it to a plate.
5. 5 Pour white wine into the pan and cook over medium heat for 3 minutes until the sauce thickens.
6. 6 Pour the sauce over the meat, remove the toothpick, and serve hot.