Saltimbocca Alla Romana

I've made this many times but this one was special. Thanks to pops for a DVD of an old 1980s cooking tour of Italy, I got a first-hand look at how a local trattoria in the middle of Lazio makes a good saltimbocca. Serve with spinach or swiss chard, and Tuscan potatoes.

veal scaloppine
prosciutto san daniele
sage
white wine
butter
00 flour
maldon sea salt
ground black pepper
EVOO

1. lay out veal, place 1 or 2 sage leaves on top depending on size 
2. lay over prosciutto and fasten with toothpick, which should pierce sage to hold in place
3. put plates and serving plate in oven to warm
4. drizzle EVOO into a large pan
5. sprinkle salt into the pan
6. dust the veal generously with flour
7. put them in the pan, then turn on the heat
8. saute one side until starting to turn golden
9. turn over, wait about 30 seconds
10. cut up some cold butter, dip into flour and then into the pan with the veal
11. while the butter is still trying to melt, pour in a couple small glasses of white wine
12. saute for about 2 minutes as sauce thickens
13. remove plates from oven, slide scaloppines on serving plate, adorn with some fresh sage leaves