Veal Saltimbocca with Sage and Prosciutto

Ingredients

• 8 whole veal cutlets (about 1 1/2 lbs), pounded thin
• 8 slices prosciutto di Parma
• 16 fresh sage leaves
• 1/2 cup all-purpose flour, for dredging
• 4 tbsp unsalted butter, divided
• 2 tbsp olive oil
• 1/2 cup dry white wine
• Salt and pepper to taste

Instructions

1. 1

   Place the veal cutlets on a cutting board. If they are not thin enough, pound them gently to about 1/4 inch thickness. Season lightly with pepper; go easy on salt as the prosciutto is salty.

2. 2

   Top each veal cutlet with a slice of prosciutto and one or two sage leaves. Secure the sage and prosciutto to the veal by weaving a toothpick through them.

3. 3

   Put the flour on a plate. Dredge the veal cutlets in the flour, shaking off any excess. Dredge only the plain veal side, or very lightly on the prosciutto side.

4. 4

   In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat until the butter bubbles and foams.

5. 5

   Add the veal cutlets to the pan, prosciutto side down first if you want it crisp, or veal side down. Cook for about 2-3 minutes on each side until golden brown and cooked through.

6. 6

   Transfer the cooked veal to a warm platter. Remove the toothpicks.

7. 7

   Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes until reduced by half.

8. 8

   Stir in the remaining 2 tablespoons of butter to create a glossy sauce. Pour the sauce over the veal and serve immediately.