Veal Saltimbocca

Serves 4

Ingredients

• 8 cutlets (about 1 lb total) veal cutlets (scallopini, pounded 1/4-inch thick)
• 8 slices (about 4 oz total) prosciutto (thinly sliced)
• 8 large leaves fresh sage leaves
• 1/3 cup all-purpose flour
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• 1/2 cup dry white wine (Pinot Grigio or similar)
• 1/4 cup low-sodium chicken broth (optional, for extra sauce)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper (freshly ground)
• 4 wedges (for serving) lemon wedges

Instructions

1. 1Pat the veal cutlets dry with paper towels and season both sides lightly with salt and pepper.
2. 2Lay one sage leaf on each cutlet, then top with a slice of prosciutto, trimming if necessary to fit.
3. 3Press the prosciutto gently so it adheres; secure each stack with a wooden toothpick inserted through the layers.
4. 4Place the flour in a shallow plate. Lightly dredge each veal stack in flour, shaking off excess.
5. 5In a large skillet, heat butter and olive oil over medium-high heat until foaming.
6. 6Working in two batches to avoid crowding, add the veal stacks (sage side up) and cook 1–2 minutes until golden brown on the bottom.
7. 7Flip carefully and cook the second side 30–60 seconds until just cooked through. Transfer to a warm plate and remove toothpicks.
8. 8Repeat with remaining butter, oil, and veal stacks.
9. 9Pour off any excess fat from the pan, then add the white wine and chicken broth (if using).
10. 10Bring to a boil over high heat, scraping up the browned bits with a wooden spoon; simmer 2–3 minutes until reduced by half and slightly syrupy.
11. 11Remove from heat, swirl in any remaining butter if desired for extra gloss, and season with salt and pepper.
12. 12Spoon the pan sauce over the veal and serve immediately with lemon wedges.