Saltimbocca

• 4 small veal cutlets, pounded very thin
• 8 slices prosciutto
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• Sea salt
• Splash of white wine (just a few drops)
• 8 sage leaves

1. Place 2 slices of prosciutto on each piece of veal so they cover the ends and overlap in middle.
2. Fold veal in half, securing with toothpicks in 2 places.
3. In a medium nonstick pan, heat butter and olive oil until foamy.
4. Add the veal packages and sage leaves, and saute for about 1 minute on each side, turning once, until slightly brown.
5. Season with salt as they cook, and sprinkle white wine into the pan as they finish.
6. Discard sage and serve.

veal cutlets, prosciutto, butter, olive oil, salt, white wine, sage

Taken from cooking.nytimes.com/recipes/1776 (may not work)