Place a slice of ham over each slice of veal with a sage leaf in the center and keep them together with a toothpick (without rolling or folding). Lightly dust the saltimbocca with flour and sauté in 1 tbsp of butter over medium flame for 5 minutes per side. When both sides are gently brown, pour in the marsala and let it evaporate. Add salt and pepper to taste and place the saltimbocca on a serving platter, pouring the sauce on top. Serve them immediately!
