Veal Saltimbocca

Ingredients

• 8 veal cutlets, pounded thin
• 8 slices prosciutto
• 16 fresh sage leaves
• 1/2 cup flour
• 4 tablespoons butter
• 2 tablespoons olive oil
• 3/4 cup white wine
• 1/4 cup chicken broth
• Salt and pepper to taste
• Toothpicks

Instructions

1. Season veal lightly with pepper (prosciutto is salty). Place 1 slice prosciutto and 2 sage leaves on each cutlet.
2. Secure with toothpicks. Lightly dust with flour.
3. Heat 2 tablespoons butter and oil in a large skillet over medium-high heat.
4. Cook veal, prosciutto-side down first, for 2-3 minutes per side. Remove and keep warm.
5. Add wine and broth to pan, scraping up browned bits. Simmer for 3 minutes.
6. Whisk in remaining butter until sauce is glossy.
7. Return veal to pan for 1 minute. Remove toothpicks before serving.