Saltimbocca alla Romana
Second

Ingredients

4 veal scaloppini slices, about 1 pound
(approximately 450 gr)
4 prosciutto slices, approximately 3 ounces
(80 gr)
4 leaves of fresh sage
2 to 3 Tbsp extra-virgin olive oil
3 Tbsp (40 gr) butter
Pepper
Salt
1/2 cup (120 cc) dry white wine

Preparation

Place a slice of prosciutto and a leaf of sage
on each piece of meat. Secure the three
 together with a toothpick.In a large frying
pan, put the oil and the butter, and turn the
heat to medium. When the butter begins
foaming, place the meat in the pan, add salt
and pepper, and fry gently on both sides
until light brown. Add the wine, turn the heat
to medium high, and let the wine evaporate.
Place on individual plates, covering the slices
with the sauce and serve warm.