Preparation time: 20 minutes
Recipe for: 4 persons
8 slices (approx. 14 oz) veal fillet
4 tbsp of flour
3.5 oz cured ham
8 small sage leaves
3 tbsp butter
3 tbsp of extra virgin olive oil
ground black pepper
1/2 glass dry white wine
Remove any remaining fat from the sliced meat, then beat the slices and dust with flour. Top of each piece of meat with half a slice of ham, then finish with a sage leaf. Secure using a toothpick.
Heat the butter and oil in a large frying pan, then add the slices (with the ham facing downwards). Brown both sides over a high heat, season slightly with salt (not too much: the ham is already quite salty), pour over the white wine and cook for a further 5-6 minutes.
Serve the saltimbocca hot, accompanied with vegetables (spinach, etc...) sautéed in butter.