- 4 (5-ounce) thinly sliced veal cutlets (scaloppini)
- 4 slices thinly sliced prosciutto
- 8 fresh sage leaves, plus more for garnish
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 4 tablespoons dry white wine
Place the veal cutlets side by side on a sheet of plastic wrap. Lay a piece of prosciutto on top of each piece of veal and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin or meat mallet, until the pieces are about 1/4-inch thick and the prosciutto has adhered to the veal.
Remove the plastic wrap and lay a couple of sage leaves in the center of each cutlet. Weave a toothpick in and out of the veal to secure the prosciutto and sage. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to combine. Dredge the veal in the seasoned flour, shaking off the excess.
Heat the oil and 1 tablespoon of the butter in a large skillet over medium flame. Put the veal in the pan, prosciutto-side down first. Cook for 3 minutes till crisp then flip the veal over and sauté the other side for 2 minutes, until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.
Add the wine to the pan, stirring to bring delicious flavor in the bottom; let the wine cook, once it’s reduced pour over the saltimbocca.