Saltimbocca Alla Romana

Lightly pound the veal cutlets, season with salt and pepper. Place a sage leaf and a halved slice of ham on each cutlet and press down well. Heat the butter in a pan and fry the saltimbocca in it over medium heat for about 3 minutes on each side. Remove from the pan and keep warm for a short time. Turn the heat back up and add white wine or water. Stir vigorously to loosen the drippings and allow the wine to reduce almost completely. Pour in the veal jus and bring to the boil again briefly. Arrange the saltimbocca on warmed plates and drizzle the sauce over them.

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