Place a slice of prosciutto and one washed and dried sage leaf on each cutlet and hold in place with a toothpick.
Flour the veal cutlets on both sides, making sure the flour adheres uniformly to the entire surface.
Melt the butter over low heat in a skillet large enough to hold all the cutlets, then raise the heat, add the veal and brown for 5 or 6 minutes.
Pour in the white wine. The saltimbocca is done when the wine has evaporated.
Arrange the veal on the plate, moisten with the cooking liquid and serve immediately.
Flavor, aromas, enjoyable sensations of oiliness and a tendency toward sweetness lead us to a white wine that is pale straw-yellow in color, with hints of fruit, flowers and minerals hot, dry, fairly mellow, fresh and fairly savory. Bianco Capena. D.O.C.
Before flavoring the meat with prosciutto and sage, the slices of meat must be beaten lightly. To get excellent results, flour the slices of meat at the last minute, just before sautéing them in a skillet. The butter must turn golden without burning: the cutlets are added as soon as it begins to turn golden.