Saltimbocca Alla Fiorentina

Saltimbocca alla Fiorentina is a traditional Italian dish from Florence. It's made with veal, prosciutto, and sage, cooked in butter and white wine.

Ingredients - Serves 4

Season the veal cutlets with salt and pepper on both sides.
Place a sage leaf on each cutlet, then cover with a slice of prosciutto. Secure with a toothpick.
Heat the butter in a large skillet over medium heat.
Add the veal cutlets, prosciutto-side down, and cook for 2-3 minutes, until the prosciutto is crispy.
Flip the cutlets and cook for another 2-3 minutes, until the veal is cooked through.
Remove the cutlets from the skillet and set aside.
Add the white wine to the skillet and bring to a simmer, scraping the bottom of the skillet to loosen any browned bits.
Cook for 2-3 minutes, until the wine has reduced by half.
Return the cutlets to the skillet, prosciutto-side up, and cook for another minute, until they are heated through and coated with the sauce.
Serve the saltimbocca alla Fiorentina hot, with the sauce spooned over the top.