Saltimbocca alla Romana

Ingredients

• 8 thin veal cutlets
• 8 slices prosciutto
• 8 fresh sage leaves
• 1/2 cup all-purpose flour
• 4 tbsp butter
• 2 tbsp olive oil
• 1/2 cup dry white wine
• Salt and pepper to taste

Instructions

1. 1Lay a sage leaf and a slice of prosciutto on each veal cutlet and secure with a toothpick.
2. 2Dust the prosciutto side lightly with flour.
3. 3Heat butter and olive oil in a skillet over medium-high heat.
4. 4Cook cutlets prosciutto side down first, then flip briefly, about 2 minutes per side.
5. 5Remove cutlets and deglaze the pan with white wine, scraping up browned bits.
6. 6Simmer sauce until slightly reduced, then spoon over the cutlets to serve.

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