VIDEORECIPE The juiciest and most delicious veal scallopini saltimbocca Italian style

Cut the veal rumps and overlap the slices of raw ham on the meat.

Place a sage leaf in the centre of each slice of meat, on top of the ham.

Pass each slice in the flour, remove the excess, and arrange them on a plate.

In a frying pan, melt the butter over low heat. Place the scallopini saltimbocca on it, raise the heat and brown them for about 1 minute per side.

Add dry white wine and let it evaporate. Then, remove the saltimbocca from the pan.

In the same pan, add more butter and let it melt until it forms a cream.

Season the meat with salt and pepper, pour the stock over it and serve the scallopini saltimbocca. Enjoy!