Veal Escalopes With Sage And Prosciutto (Saltimbocca Alla Romana) Lazio

• 480 grams veal cutlets, cut into 8 slices, rinsed, and dried
• 4 sage leaves, washed, dried, and sliced in half lengthwise
• 4 slices prosciutto, sliced in half horizontally
• 50 grams butter
• 100 milliliters white wine
• Sea salt
• Black pepper, freshly ground

1. Place a cutlet between 2 pieces of parchment paper or cling film and pound with a cutlet bat until it is 1/2 cm thick. Repeat until all the cutlets have been pounded.
2. Place a half leaf of sage in the centre of each cutlet.
3. Place half a slice of prosciutto over top of the sage and use a toothpick to thread in and out twice to fix the sage and the prosciutto to the veal.
4. In a large frying pan, melt the butter and fry the veal with the prosciutto side facing up. Depending on the size of your pan, you may need to work in batches. The meat should be in a single layer and not be touching each other. Cook for 1 to 2 minutes.
5. Turn over with tongs and cook the other side for 1 minute. The veal and the prosciutto should have completely changed colour.
6. Remove the veal to a plate as the rest of the veal cooks. When the veal cutlets are cooked and removed, add the white wine to the pan and let it evaporate completely. Add 1 tablespoon of water to the pan and scrape the bottom of the pan.
7. Pour the sauce over the veal and serve.

veal cutlets, sage, horizontally, butter, white wine, salt, black pepper

Taken from food52.com/recipes/35158-veal-escalopes-with-sage-and-prosciutto-saltimbocca-alla-romana-lazio (may not work)