Classic Saltimbocca

• 1 1/2 pounds veal scaloppine, pounded to 1/4-inch thickness
• 1/4 pound (about) thinly sliced prosciutto
• 1 large bunch fresh sage (with large leaves)
• 4 tablespoons (about) butter, divided
• 1 cup dry white wine

1. Preheat oven to 250u0b0F. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.
2. Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer. Transfer to rimmed baking sheet; keep warm in oven.
3. Add wine to pan drippings in skillet; cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

veal scaloppine, fresh sage, butter, white wine

Taken from www.epicurious.com/recipes/food/views/classic-saltimbocca-232087 (may not work)