Saltimbocca alla Romana
Ingredients
8	small veal escalopes 0.6 cm thick
	salt and pepper
8	thin slices prosciutto
8	fresh sage leaves
4 tbsp	butter
2 tbsp	olive oil
120 ml	white wine
Method
	Pound each escalope with a meat pounder or mallet and season with pepper. Lay a slice of prosciutto and a fresh sage leaf on top of each escalope and thread the three ingredients together with a cocktail stick. In a large frying pan that can contain all the escalopes in one layer, heat the butter and oil and quickly fry the escalopes, sage side down first. When you see that the fat of the ham is starting to melt, and the sage is frying, turn the escalopes over and fry on the other side for 1-2 minutes, maximum. Pour the wine into the pan and let it evaporate quickly over a very high heat. Season to taste and serve immediately on a warm serving dish. If there is a little too much liquid left after pouring the wine remove the meat from the pan and boil the juices over a very high heat to reduce. Serves 4

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