Saltimbocca with prosciutto crudo, white wine, sage, potatoes

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.