Saltimbocca (Veal with Sage and Ham)

Lightly pound the veal cutlets between cling film or baking paper, then salt and pepper both sides.

Place a sage leaf on each cutlet, top with a slice of raw ham and press down firmly.

Heat a pan and add a little oil, heating it until hot.

Put the cutlets into the pan with the ham side down and fry for a few minutes, then carefully turn and finish cooking briefly.

Remove the cutlets from the pan and keep warm.

Deglaze the pan juices with red wine, bring briefly to a boil and reduce slightly. Stir in the butter, season with salt and pepper, and plate the cutlets with about 1–2 tablespoons of sauce.