Saltimbocca

Saltimbocca is a classic Italian dish made with tender veal, prosciutto, and sage leaves, cooked in a flavorful white wine and butter sauce.

Ingredients - Serves 4

Place the veal cutlets between two sheets of plastic wrap and pound them with a meat mallet until thin.
Season the veal cutlets with salt and pepper.
Place a slice of prosciutto and 2 sage leaves on each veal cutlet.
Secure the prosciutto and sage leaves with toothpicks.
Dredge the veal cutlets in flour, shaking off any excess.
In a large skillet, melt the butter over medium-high heat.
Add the veal cutlets to the skillet and cook for 2-3 minutes on each side, until golden brown.
Remove the veal cutlets from the skillet and set aside.
Deglaze the skillet with white wine, scraping up any browned bits from the bottom.
Add lemon juice to the skillet and cook for 1-2 minutes, until the sauce has reduced slightly.
Return the veal cutlets to the skillet and cook for an additional 1-2 minutes, until heated through.
Serve the saltimbocca with the pan sauce spooned over the top.