Veal Saltimbocca

Ingredients

• •8 slices veal cutlets (about 2 oz each)
• •8 slices prosciutto
• •16 leaves fresh sage
• •1/2 cup all-purpose flour
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •3 tablespoons butter
• •2 tablespoons olive oil
• •1/2 cup dry white wine
• •1/2 cup chicken broth
• •1 clove garlic, minced

Directions

1. 1Place veal cutlets between plastic wrap and pound gently to 1/4-inch thickness using a meat mallet.
2. 2Place one sage leaf on each cutlet, then top with a slice of prosciutto; secure with a toothpick if needed.
3. 3Mix flour, salt, and pepper in a shallow dish, then lightly coat the prosciutto side of each cutlet.
4. 4Heat butter and olive oil in a large skillet over medium-high heat until shimmering.
5. 5Sear cutlets prosciutto-side down for 2-3 minutes until golden, then flip and cook the other side for 1-2 minutes; transfer to a plate.
6. 6Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
7. 7Pour in white wine and chicken broth, scraping up any browned bits; simmer for 2 minutes until slightly reduced.
8. 8Return veal to the skillet and gently warm in the sauce for 1-2 minutes, then serve immediately.

💡 Go light on salt in the seasoned flour; the prosciutto is already salty and the pan sauce concentrates it further as the wine and broth reduce.

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