SALTIMBOCCA ALLA ROMANA
100% Organic Extravirgin Olive Oil
1 lb - 450 g Sliced Veal
4 ½ oz - 125 g Sliced Prosciutto Crudo - Ham
½ cup - 125 ml White Wine
Fresh Sage Leaves
In a plate put veal then garnish with prosciutto and fix sage with toothpick.
In a pan with extravirgin olive oil fry veal on both sides until golden then season with salt and black pepper then pour white wine and let it evaporate.