Saltimbocca alla Romana

Ingredients

• 8 veal scallopine (about 1.5 lbs), pounded to 1/4-inch thickness
• 8 thin slices prosciutto di Parma
• 24 fresh sage leaves
• 1/2 cup all-purpose flour for dredging
• 4 tablespoons unsalted butter, divided
• 2 tablespoons extra virgin olive oil
• 3/4 cup dry white wine (such as Pinot Grigio)
• 1/2 cup chicken stock
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• Wooden toothpicks

Instructions

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. Spread the flour on a plate and lightly dredge each veal piece on both sides, shaking off any excess.
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. 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. 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. 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. Remove the toothpicks from the veal, arrange on serving plates, and spoon the pan sauce generously over the top. Serve immediately.