Veal Saltimbocca with Rice
Preheat the oven to 160°C (approximately 325°F). Line a baking sheet with parchment paper. Rinse the rice. Peel the onion and finely chop. Heat 1 tablespoon butter in a saucepan and sauté the onion with the rice until well coated. Add 3 times the amount of water as rice, the saffron and salt to taste and bring to a boil. Cover and cook until the rice is tender, about 20 minutes. Cut 4 sage leaves into thin strips.
Place the tomatoes on the baking sheet and bake 10 minutes.
Place the veal cutlets between 2 sheet of wax paper and with the smooth side of a meat mallet or the bottom of a pan, pound the meat flat. Place 2 sage leaves on each cutlet and wrap a slice of prosciutto around the veal and secure with a wooden stick. Heat 2 tablespoons butter in a skillet and saute the veal until browned on both sides, 1-2 minutes a side. Season the meat with a little salt and pepper and remove from the pan.
Deglaze the pan with the white wine and bring to a boil. Whisk 1-2 tablespoons butter into the sauce and season with salt and pepper. Return the meat to the pan and warm. Stir the sage into the rice, spread on warmed plates, top with the veal and drizzle with the sauce. Serve garnished with tomato.