Saltimbocca alla Romana

1 slice of veal per person
slices of ham
salvia leaves
flour
butter
white wine
s & p

Beat the meat a little flat between two pieces of oven paper. Cover each piece of veal with a small cut of ham & salvia leave.
Fix as in the photo with a toothpick. Melt the butter in a pan, salt and pepper the meat and cook on each side until a slight golden brown on quite high heat. Put the meat aside on a hot plate. Pour some white wine in the pan juices and reduce.
Cover the saltimbocca with the juices in the pan.