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Roman Saltimbocca

Serving: 4

• 100 g prosciutto slices, halved
  
• 500 g veal escalopes
  
• 8-10 fresh sage leaves
  
• 50 g butter
  
• 100 ml dry withe wine
  
• salt

Saltimbocca means "jump into the mouth".
Place a half-slice of prosciutto on each escalope, put a sage leaf on top and fasten with a cocktail stick. Melt the butter in a fying pan and cook the veal over a high heat on both sides until golden brown. Season with salt, pour in the wine and cook until it has evaporated, then remove the cocktail sticks and serve.