Veal escalopes Roman style (Saltimbocca alla romana)

This is a great classic of Roman cooking.

It's delicious, easy to prepare, children loves it.

Serve with a fresh plain salad or mashed potadoes.

If you prefer you can substitute white wine with Marsala wine or Brandy and veal meat with pork or turkey: everyone has his own version and recipe...

You need for 4:

14 ounces of veal in thin slices (about 1/4 inches each)

3 1/2 ounces Parma ham in thin slices

a handful of sage leaves

1/2 a glass of white dry wine

1 ounces butter

salt and pepper

flour

Flour the veal slices, put on each one a slice of Parma ham (same size more or less, help yourself with a scissor if you need) and over the ham put a leaf of sage.

Fix everything with a toothpick.

Heat a large skillet, add butter, when it fries add the escalopes (if they're too many for the pan cook in more than one times: take the cooked ones in the warm on a plate near the stove), salt and pepper and the white wine.

Cook for 2 minutes on each side, serve hot with the side dish.