Place a slice of ham on each slice of veal, then top with the sage leaves. Secure with toothpicks.
Melt the butter in a large skillet. Add the veal and fry until browned on both sides. Add the wine and salt and pepper to taste. Simmer for about 4 minutes until the meat is tender.
Transfer the saltimbocca to a warmed serving platter, removing the toothpicks. Add 1 tablespoon water to the pan and simmer, stirring for 1 minute. Pour the pan juices over the saltimbocca. Garnish with sage and serve immediately.
