Saltimbocca

Ingredients

Veal cutlets

4 pieces, thinly sliced

Prosciutto

4 slices

Fresh sage leaves

8 leaves

All-purpose flour

1/4 cup, for dredging

Unsalted butter

4 tablespoons

White wine

1/2 cup

Lemon juice

1 tablespoon

Salt

to taste

Black pepper

to taste

Toothpicks

as needed

Instructions

1. Place the veal cutlets between two sheets of plastic wrap. Using a meat mallet, gently pound them to an even thickness, about 1/4 inch.
2. Season both sides of the veal cutlets with salt and black pepper.
3. On each veal cutlet, place a slice of prosciutto and 2 sage leaves. Secure them in place with toothpicks.
4. Dredge each prepared veal cutlet in flour, shaking off any excess flour.
5. In a large skillet, melt the butter over medium-high heat until bubbling.
6. Carefully add the veal cutlets to the skillet and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the cutlets from the skillet and set aside.
7. Deglaze the skillet by adding the white wine, scraping any browned bits from the bottom with a wooden spoon.
8. Stir in the lemon juice and cook for 1-2 minutes, allowing the sauce to reduce slightly and thicken.
9. Return the veal cutlets to the skillet and simmer for an additional 1-2 minutes to heat through and coat with the sauce.
10. Serve the saltimbocca hot, with the pan sauce generously spooned over the top.