Cut veal and ham into 5-inch squares. Cut several small slits around edges of meat to prevent curling during cooking.
Sprinkle veal with salt, pepper and lemon juice. Sprinkle with sage on each slice.
Cover with a piece of ham.
Tie meat loosely with thread or secure with 2 toothpicks, cutting them short.
Heat 3-4 tbl. butter and the oil in a frying pan. Saute veal side first for 5 minutes, turn and saute ham side for 2 minutes.
Do not cook the ham side longer, as the meat will harden.
Arrange meat on a serving dish, remove string or picks and keep warm.
Add chicken stock to the frying pan. Cook over low heat, scraping the bottom well. Switl in remaining butter and adjust seasonings.
Pour sauce over meat and serve with rice or pasta.
Can add cheese but classic saltimbocca doesn't have cheese.