Saltimbocca alla Romana

Method

1. Place a slice of veal (girello) on a sheet of parchment paper and cover with another sheet. Pound with a meat mallet to thin it out, thinking of someone you strongly dislike.
2. Remove the paper. Trim the sinews from the edges so the meat doesn't shrink during cooking.
3. With a knife tip, make small incisions in the central nerves of the veal to prevent curling.
4. Dust one side of the veal lightly with flour, using your finger to spread it gently.
5. Melt a generous amount of butter in a pan over low heat.
6. Shake off the excess flour from the veal, then flip it over. Place a slice of prosciutto on top.
7. Place two sage leaves on the prosciutto and secure them with toothpicks, piercing through the layers.
8. Season the bottom (the veal side) with a pinch of coarse salt and some pepper.
9. Place the veal in the pan, prosciutto side up. Do not flip; cook only on one side.
10. When the veal begins to take color, add a tiny splash of white wine around the edges of the pan (not on the meat).
11. Cook until the meat is done; the top will cook from the steam. Remove the toothpicks.
12. Serve the saltimbocca with the cooking juices.