Instructions

1. Begin by seasoning the veal cutlets with salt and pepper generously on both sides.
2. Place two sage leaves on each cutlet, followed by a slice of prosciutto. Secure them in place with a toothpick.
3. In a large skillet, melt the butter over medium heat until it begins to foam.
4. Carefully add the veal cutlets to the skillet, prosciutto-side down. Cook for 2-3 minutes, allowing the prosciutto to become crispy.
5. Gently flip the cutlets and cook for another 2-3 minutes, ensuring the veal is cooked through but still tender.
6. Once cooked, remove the cutlets from the skillet and set aside on a warm plate.
7. Pour the white wine into the skillet, scraping the bottom to release any flavorful browned bits. Bring to a simmer.
8. Allow the wine to reduce for 2-3 minutes, concentrating the flavors.
9. Return the cutlets to the skillet, placing them prosciutto-side up, and cook for an additional minute, ensuring they are heated through and coated in the aromatic sauce.
10. Serve the Saltimbocca alla Fiorentina hot, drizzling the rich sauce over the top. Garnish with additional sage leaves if desired.