Veal Saltimbocca with Prosciutto

Instructions

1. Gather all your ingredients and have them prepped and ready. This will make the cooking process much smoother.
2. Using a meat mallet or rolling pin, gently flatten each veal cutlet between two sheets of plastic wrap until they are about 1/4 inch thick. This helps the meat cook evenly and quickly.
3. Place one sage leaf on top of each veal cutlet, then lay a slice of prosciutto over the top. Use toothpicks to secure them in place if needed.
4. Place the flour on a plate and lightly dredge each cutlet in the flour, shaking off any excess. This will help create a nice crust and also thicken the sauce slightly.
5. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and starts to foam.
6. Carefully add the veal cutlets to the skillet, prosciutto-side down. Cook for 2-3 minutes, or until the prosciutto is crisp. Turn the cutlets over and cook for another 2-3 minutes, or until the veal is just cooked through.
7. Remove the veal from the skillet and transfer to a plate. Cover with foil to keep warm.
8. Pour the wine and chicken broth into the skillet. Cook over medium heat, scraping up any browned bits from the bottom of the pan with a wooden spoon. Simmer until the sauce is reduced by about half, approximately 3-4 minutes.
9. Adjust the seasoning of the sauce with salt and pepper, keeping in mind that the prosciutto already adds saltiness.
10. Return the veal cutlets to the skillet, spooning the sauce over them. Allow them to warm through for another 1-2 minutes.
11. Transfer the veal to serving plates, drizzle with the sauce, and garnish with lemon wedges and parsley if using.
12. Serve immediately. Enjoy your delicious Veal Saltimbocca with Prosciutto!