Saltimbocca alla romana

Gently pound the Veal scaloppine between two sheets of parchment paper until very thin, about 3-4mm.

Lay a slice of Prosciutto di Parma on top of each Veal scaloppine. Place one or two Fresh sage leaves on top of the Prosciutto di Parma. Secure the Prosciutto di Parma and Fresh sage leaves to the Veal scaloppine using a small wooden skewer or toothpick.

Lightly season the veal side of each saltimbocca with Fine sea salt and Freshly ground black pepper. Dredge the veal side of each saltimbocca lightly in "00" flour, shaking off any excess.