For the saltimbocca
Arrange a slice of Prosciutto crudo and a sage leaf on each slice of veal.
Block everything with a toothpick. Lightly flour both sides. In a pan add 100 gr of butter.
Brown the saltimbocca on both sides for a few minutes on high heat.
Sprinkle with half a glass of white wine and cook for another 2 minutes.
For the potatoes
Wash the potatoes and cook them in salted water. Peel.
In a pan add the butter, potatoes, salt and brown them for 5 minutes, turning them occasionally.