Saltimbocca alla Romana (Veal with Sage)

• 4 veal cutlets (about 150g each), pounded thin
• 4 slices prosciutto
• 4 large fresh sage leaves
• 1/2 cup flour for dredging
• 4 tbsp butter
• 1/2 cup dry white wine

Instructions

1. 1

   Place each veal cutlet between two sheets of parchment paper or plastic wrap. Gently pound with a meat mallet until they are about 1/8 inch thick and uniform in size.

2. 2

   Lay each cutlet flat. Place one large fresh sage leaf in the center of each, and cover with a slice of prosciutto. Use a toothpick to weave through the veal, sage, and prosciutto to secure them together.

3. 3

   Spread the flour on a shallow plate. Lightly dredge only the bottom side (the veal side without prosciutto) of each cutlet, shaking off any excess.

4. 4

   In a large skillet, melt the butter over medium-high heat until foaming. Place the cutlets in the pan, prosciutto-side down first, and cook for 2 minutes until the prosciutto is crisp. Flip carefully and cook the veal side for another 2 minutes until lightly browned and cooked through.

5. 5

   Remove the cutlets from the pan and set aside on a warm plate. Return the pan to the stove and pour in the dry white wine, scraping up any browned bits from the bottom of the pan (deglazing). Simmer for 2-3 minutes until the sauce reduces by half.

6. 6

   Pour the reduced sauce over the cutlets. Serve immediately, perhaps with a side of sautéed spinach or roasted potatoes.