1. Flatten the cutlets with a rolling pin. Season with salt and pepper. Cut each cutlet in half lengthwise. Place a sage leaf and a half slice of ham on each one.

2. Fold the cutlets in three and secure with a toothpick.

3. In a large skillet, melt 50 g of butter. Add the veal rolls and cook the cutlets for 3 minutes on each side, over medium heat. Remove and reserve between two plates.

4. Discard the cooking butter. Deglaze with Marsala and reduce for 2 minutes over medium heat. Incorporate 50 g of butter in small pieces, whisking to obtain a smooth sauce. Add a pinch of salt and pepper.

5. Place a few spoonfuls of sauce and four saltimbocca on each plate. Serve with a green salad.