This is traditional recipe from Roman Foods Culture.
Preparation and cooking tim: 20min
2 slices/100g (3½oz) veal sirloin
4 fresh sage leaves
4 slices of prosciutto
1 tbsp flour to dust the veal
1 tbsp extra virgin olive oil
75ml (2½fl oz) white wine
1 Wrap the veal between cling film (plastic wrap) and bash lightly with a meat hammer or rolling pin until 5mm (¼in) thick.
Remove the cling film, lay a sage leaf on top of each piece of veal and cover in a slice of prosciutto.
2 Repeat the same on the other side of each piece of veal, and then very lightly flour both sides.
3 Heat the oil in a frying pan and brown the meat, two minutes each side.
4 Add the wine, deglaze/sauté for one minute then serve.