Saltinbocca Alla Romana

Saltimbocca alla Romana is a traditional Italian dish made with veal, prosciutto, and sage, cooked in a white wine and butter sauce.

Ingredients - Serves 4

Lay out the veal cutlets and top each one with a slice of prosciutto and a sage leaf. Secure with a toothpick.
Dust each cutlet lightly with flour.
Heat the butter in a large skillet over medium-high heat.
Add the veal cutlets, prosciutto-side down, and cook for 2 minutes.
Flip the cutlets and cook for another 2 minutes.
Remove the cutlets from the skillet and set aside.
Add the white wine to the skillet and scrape up any browned bits from the bottom of the pan.
Return the cutlets to the skillet, prosciutto-side up, and cook for another 2 minutes, until the wine has reduced by half.
Season with salt and pepper to taste.
Serve the Saltimbocca alla Romana hot, with the sauce from the skillet poured over the top.