Ingredients
400 g veal, cut into thin slices
120 g ham, cut into thin slices
16 sage leaves
45 g unsalted butter
Salt
Pepper
Toothpicks
Remove fat from veal. Half them. Cut slices of ham into pieces with same dimensions of veal slices. Wash sage leaves and pat dry.
Spread out and pound veal; lay a slice of ham, a sage leaf and another slice of ham on each one, securing with a toothpick.
Melt butter in flameproof casserole, arrange saltimbocca, season to taste with salt and cook for 1-2 minutes over high flame. Remove from casserole; pour in 2 tbsp warm water and reduce cooking juice over high flame.
Serve with this sauce.
