Saltimbocca Di Vitello

• Twelve 2-ounce slices veal scaloppine, pounded very thin
• 24 sage leaves
• 12 thin slices prosciutto (about 1/2 ounce each)
• All-purpose flour, for dredging
• Salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 4 tablespoons unsalted butter
• 3/4 cup dry white wine

1. Lay the scaloppine on a work surface and top each slice with 2 sage leaves and a slice of prosciutto.
2. Weave 2 toothpicks through each scaloppine to secure the sage leaves and prosciutto.
3. In a large, shallow dish, season the flour with salt and pepper.
4. In each of 2 large skillets, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
5. Dredge 6 of the scaloppine in the flour and put 3 in each skillet.
6. Cook over moderately high heat until nicely browned, about 1 minute per side.
7. Transfer the scaloppine to a large platter and cover loosely with foil.
8. Repeat with the remaining olive oil, butter and 6 scaloppine.
9. Add half the wine to each skillet and stir to scrape up any browned bits from the bottom.
10. Pour the contents of 1 skillet into the other and boil the wine over moderately high heat until slightly reduced, about 1 minute.
11. Remove the toothpicks from the scaloppine, spoon the sauce on top and serve at once.

veal scaloppine, sage, thin, flour, salt, extravirgin olive oil, unsalted butter, white wine

Taken from www.foodandwine.com/recipes/saltimbocca-di-vitello (may not work)