Veal Scallopini with Ham and Sage (Rome)

Meat

Ingredients

Veal scallopini - 12 small

Parma ham - 12 slices

Sage - 12 leaves

Butter - 4 tbsps

Salt and pepper

Dry white wine (optional) - 1/2 cup

Carefully beat the scallopini with a cutlet bat until very thin. On each slice, put a slice of ham and a sage leaf. Secure with a short toothpick. Do not roll up.

Melt the butter in a wide pan, add the veal slices and brown them on both sides over a brisk heat for a few minutes. Salt lightly, remembering the ham is already salty, sprinkle with pepper and if liked, moisten with wine. The cooking time should be no more than 5 minutes in all. Serve very hot, arranged on a serving dish with the sauce poured over top.

Serves 6