Saltimbocca Alla Vesuviana

Ingredients

Salt

to taste

Pepper

to taste

Dry white wine

1/2 cup

Canned crushed tomatoes

1 can (28 ounces)

Garlic

2 cloves, minced

Olive oil

2 tablespoons

Butter

2 tablespoons

Fresh sage leaves

8

Prosciutto

8 slices

Veal cutlets

8 (about 2 pounds)

All-purpose flour

1 cup

Instructions

1. Lay out the veal cutlets and place a slice of prosciutto and a sage leaf on each one. Secure with toothpicks.
2. In a shallow dish, mix the flour with a pinch of salt and pepper. Dredge each veal cutlet in the flour, ensuring it's fully coated, then shake off any excess.
3. Heat the butter and olive oil in a large skillet over medium heat until the butter has melted and started to foam.
4. Add the veal cutlets to the skillet and cook until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and set aside on a warm plate.
5. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
6. Pour in the crushed tomatoes and white wine into the skillet. Season with additional salt and pepper, then stir well to combine.
7. Bring the tomato sauce to a simmer and return the veal cutlets to the skillet. Cover and let simmer for about 10-15 minutes, or until the veal is cooked through and the sauce has thickened.
8. Before serving, remember to remove the toothpicks from the veal cutlets. Serve hot, spooning generous amounts of the tomato sauce on top.
9. Optional: For a touch of freshness and color, garnish with additional fresh sage leaves.