Before starting, pound each veal cutlet with a meat pounder to obtain thin and regular slices.

For each cutlet: Lay one slice of Prosciutto and two sage leaves on the meat.

Roll each scallop and secure it with a toothpick. Adjust with salt and pepper.

Heat a large skillet, melt 3 spoons of the unsalted butter and cook the saltimbocca for two minutes on each side until ready.

Remove from the pan and keep warm.

Keeping the skillet hot, pour the white wine and the remaining butter. Cook until obtaining a creamy sauce, stirring occasionally.

Dress the saltimbocca with the white wine and butter sauce and serve immediately.

You may use turkey or chicken cutlets instead of veal or beef ones.

As a yummy variation of Saltimbocca you can dust the scallops with flour after rolling them.

If you don\'t like much the wine you can use water instead.

Saltimbocca alla Romana are best served with mashed potatoes, green beans, carrots or vegetables of your choice.