Rinse the potatoes thoroughly and blanch for 5 minutes in boiling salted water. Drain and let cool slightly. Peel and cut into 1/2 inch thick slices. Rinse the sage and thyme, shake dry and pluck off the leaves.
Rinse the veal cutlets in cold water, pat dry and pound flat. Season with salt. Top each with a slice of ham and some sage leaves. Fold in half and secure with toothpicks. Dust with spelt flour.
Rinse the peppers, cut into quarters, remove the seeds and ribs, then cut into strips. Blanch the yellow tomatoes in boiling water, drain and peel. Cut into quarters, remove the seeds and cut into strips.
Melt the butter and sour cream in a pan and sauté the peppers and tomatoes in it. Cut some of the sage leaves into strips and stir in. Season lightly with salt.
Blanch the broccoli florets in boiling salted water until al dente. Add to the pan with the peppers.
Heat a teaspoon of sunflower oil in a nonstick pan and fry the veal on both sides. Remove and keep warm. Fry the potatoes in the remaining sunflower oil on both sides until crispy, season with salt and thyme leaves.
Slice the saltimbocca diagonally and arrange on warmed plates with the potatoes and vegetables. Garnish with fresh sage leaves and serve.