Saltimbocca alla Romana – Juicy Veal Cutlets with Sage and Prosciutto

Instructions

1. 11

   Gently pound the veal cutlets between two sheets of plastic wrap until they are about 1/4-inch thick. Season lightly with salt and pepper.

2. 22

   Place one slice of prosciutto on top of each veal cutlet. Then, place two fresh sage leaves on top of the prosciutto. Secure the prosciutto and sage to the veal with a toothpick.

3. 33

   Lightly dust the veal cutlets on both sides with flour, shaking off any excess.

4. 44

   Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and sizzling, add the veal cutlets, prosciutto-side down, to the skillet.

5. 55

   Cook for 2-3 minutes until the prosciutto is crispy and golden. Flip the cutlets and cook for another 1-2 minutes on the other side, until the veal is just cooked through.

6. 66

   Remove the cooked veal cutlets from the skillet and set aside on a plate, keeping them warm.

7. 77

   Pour the white wine into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly. Add the chicken broth and continue to simmer for another 2-3 minutes, until the sauce has thickened slightly.

8. 88

   Return the veal cutlets to the skillet for a brief moment to coat them in the sauce. Remove toothpicks before serving.

9. 99

   Serve immediately with the pan sauce, perhaps alongside some roasted potatoes or a simple green salad.