Saltimbocca alla Romana

Recipe

4 veal or chicken cutlets, thinly sliced
8 slices of prosciutto
8 fresh sage leaves
2–3 tbsp butter
½ cup dry white wine
Salt and pepper, to taste
Toothpicks

Place a slice of prosciutto and a sage leaf on each veal/chciken cutlet, securing with a toothpick if needed.

Heat butter in a large pan over medium-high heat. Add the veal/ chicken, prosciutto side down first, and cook for 2–3 minutes per side until golden and cooked through.

Remove the meat and set aside, keeping it warm. Deglaze the pan with white wine, letting it reduce slightly to make a quick sauce.

Return the veal to the pan briefly to coat with the sauce. Serve immediately.