Saltimbocca alla Romana

Procedure

1. Pound the scaloppine with a cutlet pounder. Season with salt and white pepper. Put 1 slice of prosciutto and 1 sage leaf on top of each and fasten with a toothpick.
2. Sauté briefly in butter on both sides.
3. Add the wine and continue to cook until the meat is done and the wine is partly reduced, no more than 5 minutes.
4. Remove