Veal saltimbocca

Pound each veal slice thinner between sheets of baking paper with a flat mallet so it cooks evenly and fast.

Lay a slice of prosciutto to fit each veal slice, top with a sage leaf, and pin all three together with a toothpick.

Dredge both sides of the meat in flour.

Heat a tablespoon of extra virgin olive oil and the butter over medium-low heat without burning the butter; add sage to flavor the fat.

While the butter is still melting, add the meat and cook a few minutes on the first side; sprinkle a little salt and plenty of pepper.

Turn and cook the prosciutto side about a minute without overcooking.

Add half a glass of white wine; cook about two minutes until the flour, butter and wine thicken into a cream, then take off before it gets too thick.

Serve the saltimbocca with the cream spooned over; remove the toothpicks before eating.