Saltimbocca alla Romana

Instructions

1. 1

   Lay the veal scallopine flat on a work surface and season lightly with salt and pepper. Place 3 sage leaves on each piece, then lay one slice of prosciutto over the top, pressing gently to adhere. Secure the prosciutto to the veal with a toothpick inserted horizontally.

2. 2

   Spread the flour on a plate and lightly dredge each veal piece on both sides, shaking off any excess.

3. 3

   Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat until the butter foams and subsides. Working in batches to avoid crowding, add the veal prosciutto-side down and cook for 2 minutes until the prosciutto is crisp and golden.

4. 4

   Flip the veal and cook for another 1-2 minutes until just cooked through. Transfer to a warm platter and tent loosely with foil. Repeat with remaining pieces.

5. 5

   Pour the white wine into the hot skillet, scraping up any browned bits from the bottom with a wooden spoon. Let it reduce by half, about 2 minutes. Add the chicken stock and continue to simmer until reduced by half again, about 3 minutes.

6. 6

   Remove the pan from heat and swirl in the remaining 2 tablespoons of cold butter until the sauce is glossy and emulsified. Taste and adjust seasoning if needed.

7. 7

   Remove the toothpicks from the veal, arrange on serving plates, and spoon the pan sauce generously over the top. Serve immediately.