Saltimbocca alla Romana (Veal with Prosciutto and Sage)

• 2 pieces Veal cutlets, thin escalopes
• ½ tsp Fine sea salt
• ¼ tsp Black pepper
• 30 g Plain flour
• 60 g Prosciutto
• 6 leaves Fresh sage
• 1 tbsp Olive oil
• 30 g Butter
• 120 ml Dry White Wine

1. Pat the veal dry, then season both sides with the fine sea salt and black pepper. Put the plain flour in a shallow bowl and lightly coat the veal, shaking off any excess.
2. Lay a slice of prosciutto over each veal cutlet and press 3 sage leaves into the prosciutto so they adhere. Keep the prosciutto side facing up so it stays in place when you move the cutlets.
3. Heat the olive oil and half the butter in a large frying pan over medium-high heat until the butter foams. Add the veal cutlets prosciutto side down and cook for 1 minute, then turn and cook for 1 to 2 minutes more, until just cooked through and lightly golden. Transfer to warm plates.
4. Pour the dry white wine into the pan and scrape up the browned bits, then simmer for 2 to 3 minutes until reduced by about half. Turn the heat to low and swirl in the remaining butter until the sauce looks glossy; do not let it boil.
5. Spoon the pan sauce over the veal and serve straight away. If needed, taste the sauce and adjust with a pinch more fine sea salt and black pepper.

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