Italian Saltimbocca Recipe

Ingredients

4 veal cutlets (about ¼ pound each), pounded thin

4 slices prosciutto

4 fresh sage leaves

Salt and freshly ground black pepper, to taste

½ cup dry white wine

2 tablespoons unsalted butter

Toothpicks, for securing

Prepare the Veal

Place each veal cutlet between two sheets of plastic wrap and gently pound to about ¼-inch thickness.

Lay a slice of prosciutto and a fresh sage leaf on top of each cutlet, then secure with a toothpick.

Cook the Veal

In a large skillet over medium heat, melt 1 tablespoon of butter.

Place the veal in the pan, prosciutto side down, and cook for 2–3 minutes per side, or until lightly golden and cooked through.

Transfer to a plate and set aside.

Make the Sauce

Pour the white wine into the same pan, using a spoon to scrape up any browned bits from the bottom.

Let the wine simmer and reduce slightly, then stir in the remaining butter until the sauce becomes smooth and glossy.

Serve

Remove the toothpicks and arrange the veal on a serving plate.

Spoon the pan sauce over the top and garnish with extra sage leaves if desired.

Serve immediately.