Saltimbocca

Cut three slices of veal escalope per person

Put a slice on a piece of cling film, one on top and one under the meat. Beat with a heavy flat knife on the surface to make it a little thinner.

Cover every piece of meat with the parmaham, chopped sage and pepper.

Make a roll and tie it up with a wooden stick.

Pan fry in butter or oil and finish with white wine or marsala wine. Chop a few lumps of butter to make the sauce thicker. Serve immediately.