Veal Saltimbocca

Instructions

1. Place the veal cutlets between two sheets of plastic wrap. Using a meat pounder, gently pound each cutlet to about 1/8 inch thick. This will help ensure even cooking.
2. Sprinkle each cutlet with salt and black pepper, then top each with two sage leaves and wrap with a slice of prosciutto. Set aside.
3. Put the flour on a plate. Lightly dredge each wrapped veal cutlet in flour, shaking off any excess.
4. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Carefully add the prepared veal cutlets to the skillet.
5. Cook for about 2-3 minutes on each side, or until the prosciutto is crispy and the veal is golden brown. Avoid overcrowding the pan; cook in batches if necessary.
6. Remove veal from skillet and place on a warm plate. Tent with foil to keep warm.
7. Add the white wine to the skillet, scraping up any brown bits stuck to the bottom with a wooden spoon. Let it simmer and reduce by half, about 2 minutes.
8. Stir in the remaining tablespoon of butter until melted, creating a rich pan sauce.
9. Return the veal to the skillet to warm them and coat with the sauce. Turn each cutlet to ensure it is well-coated. Serve immediately.
10. Serve veal saltimbocca with the pan sauce spooned over the top and a wedge of lemon on the side. The lemon juice will add brightness to the dish. Enjoy your meal!