Veal with Prosciutto and Sage

Ingredients

• 8 slices Veal cutlets
• 8 slices Prosciutto crudo
• 8 leaves Sage leaves
• 50 g All-purpose flour
• 50 g Butter
• 100 ml White wine
• 1 pinch Salt
• 1 pinch Black pepper

Steps

1. Place each veal cutlet between two sheets of parchment and gently pound until thin and even, about 3 mm thick.
2. Trim any tough edges so the slices lie flat.
3. Lay a slice of prosciutto crudo over each cutlet.
4. Press a sage leaf on top.
5. Secure the prosciutto and sage with a toothpick threaded through the meat, so the topping stays in place during cooking.
6. Lightly flour only the meat side (the underside) of each saltimbocca, dusting off any excess.
7. Leave the prosciutto side bare.
8. Melt the butter in a large skillet over high heat.
9. When it foams, lay the saltimbocca in the pan floured side down and brown for about 2 minutes until a golden crust forms; do not crowd the pan.
10. Flip the slices, pour in the white wine and let it evaporate over high heat for about 1 minute, scraping up the cooking juices.
11. Cover and cook 1 more minute so the veal stays tender.
12. Transfer the saltimbocca to warm plates, prosciutto side up, and remove the toothpicks.
13. Swirl a knob of butter into the pan juices to make a glossy sauce, season lightly with salt and pepper, spoon over the meat, and serve immediately.

Tips

• Choose veal cutlets that are thin and pale; a topside or rump cut pounds out evenly without tearing.
• Use a prosciutto crudo that is not too salty, such as Prosciutto di Parma, and add salt only at the very end since both prosciutto and pecorino-free sauce are already savory.
• Cook over high heat and serve immediately — saltimbocca toughen quickly if left to sit, so prepare them just before bringing to the table.