Instructions

1. Lay each veal cutlet out flat. Place a fresh sage leaf in the center of each cutlet and cover with a slice of prosciutto. Secure with a toothpick to hold the assembly together.
2. Lightly dust each side of the prosciutto-covered cutlets with flour, shaking off any excess.
3. In a large skillet, melt the butter over medium heat until it begins to foam.
4. Add the veal cutlets to the skillet, prosciutto-side down. Cook undisturbed for 2 minutes, until the prosciutto is crisp and browned.
5. Gently flip the cutlets and cook for another 2 minutes on the other side.
6. Remove the cutlets from the skillet and set aside, keeping them warm.
7. Pour the white wine into the skillet, scraping up any browned bits from the bottom with a wooden spoon. This deglazing process will infuse the wine with flavors from the veal, prosciutto, and sage.
8. Return the cutlets to the skillet, prosciutto-side down, and simmer in the wine sauce for 2 minutes.
9. Flip the cutlets one more time and let them simmer for an additional 2 minutes, until the veal is cooked through and the wine has reduced to a glossy sauce.
10. Season the dish with salt and pepper to taste. Serve the Saltimbocca alla Milanese hot, drizzled with the remaining wine reduction sauce from the skillet.