VEAL ESCALOPES WITH HAM AND SAGE
- 500 g round fillet of veal, thin sliced
- 200 g cured raw ham
- olio di Roma PGI extra virgin olive oil
- sage, salt, black pepper
- 1 knob of butter
- 1 glass dry white wine
Flatten the sliced veal, lay a fresh sage leaf and a slice of ham on each veal slice and secure with a toothpick. Pour olive oil and a part of the butter in a pan, add salt, black pepper and the meat; cook on a high heat for a few minutes, adding water and, eventually, wine. As soon as the meat has browned, turn it over and put it on a plate. With a wooden spoon, unstick the cooking deposit from the pan, add the remaining butter and let it melt. Pour the sauce on the meat and serve very hot.