Saltimbocca alla Romana with Sage

Step by step

1. 1

   Pound veal cutlets thin.

2. 2

   Place a sage leaf and a slice of Parma ham on each and secure.

3. 3

   Fry in butter, first on the ham side, then on the meat side.

4. 4

   Deglaze with white wine, briefly bring to a boil and season.