Roman veal escalopes with prosciutto and sage (Saltimbocca alla romana)

1. Cut the veal into 8 thin slices, pound them between sheets of cling film to 3-4 mm and season lightly with salt and pepper (the ham is salty, so go easy).

2. Lay a slice of prosciutto and a sage leaf on each escalope and secure with a cocktail stick.

3. Dust only the underside, the meat side, lightly with flour and shake off the excess.

4. Heat the olive oil and half the butter in a large frying pan and cook the escalopes ham side down for 1 minute, then turn and cook for another 1-2 minutes; keep warm.

5. Pour the white wine into the pan, scrape up the browned bits and let it bubble for 1-2 minutes; take off the heat and stir in the remaining cold butter to make a glossy, slightly thickened sauce.

6. Spoon the sauce over the meat and serve at once - with buttery mashed potatoes, roast potatoes or sautéed spinach.

Tip: Veal this thin is done in moments - overcook it and it turns tough; the ham side should be crisp and the meat just cooked through.