Roman Veal Saltimbocca with Prosciutto, Sage and White Wine

What you need

• 450 g (1 lb) veal cutlets, 8 thin slices cut across the round
• 90 g (3 oz) prosciutto, 8 thin slices
• 8 leaves fresh sage
• 3 tbsp all-purpose flour
• 40 g (3 tbsp) butter
• 1 tbsp extra-virgin olive oil
• 80 ml (1/3 cup) dry white wine
• black pepper, freshly ground, for serving

Method

Restated from the original video

1. 1

   Place the veal between two sheets of plastic wrap and pound gently to about 5 mm (1/4 in) thick.

2. 2

   Lay a slice of prosciutto on each cutlet and press a sage leaf on top.

3. 3

   Pin each stack with a toothpick pushed through all the layers.

4. 4

   Spread the flour on a plate. Dip only the plain side of each cutlet, not the prosciutto side, and shake off the excess. Prosciutto is salty, so skip extra seasoning.

5. 5

   Melt the butter with the oil in a large non-stick pan over medium-high heat until it foams.

6. 6

   Add half the cutlets, prosciutto side up. Cook without moving until the underside is golden, 3 min.

7. 7

   Turn and cook the prosciutto side for 1 min, until the veal has no pink left. Move the cutlets to a warm plate.

8. 8

   Cook the second batch the same way.

9. 9

   Return the first batch to the pan, pour in the wine and let it bubble for 1 min, scraping up the browned bits. Take the pan off the heat.

10. 10

    Remove the toothpicks. Spoon the pan juices over the cutlets, finish with pepper and serve at once.

Imported from giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.