Preparazione

• Flatten the veal slices well. In the centre of each one, place half a slice of Parma Ham and a sage leaf on top of it. Secure the meat, ham and sage together, skewered with a toothpick.
• Heat the butter in a pan and when it is bubbling add the saltimbocca in one layer. Brown over a high flame, on both sides, then season with salt and sprinkle the saltimbocca with about a quarter of a glass of wine.
• Let it evaporate, continuing to cook for about 5 minutes. Drain the meat, place it on a plate and keep it warm.
• Bring the cooking juices to the heat and dilute it with a ladle of hot water, letting it simmer for a minute; pour the sauce over the saltimbocca and serve.