I Classici Saltimbocca alla Romana

Wash sage leaves and dry.  Set aside.  Put flour into a wide bowl or plate, set aside.

On a clean working space, spread out thin veal cutlets.  On top of cutlets, place one washed sage leaf and one single Prosciutto Crudo slice.  Using fingers, lightly press sage and Prosciutto into veal cutlets to ensure adherence to the meat.

Coat each veal cutlet slice in prepared bowl of flour, being sure sage and Prosciutto remain attached to cutlet. Coat both sides of cutlet with flour.  Should sage and Prosciutto not stick to meat, you can pin them to cutlet with a wooden toothpick.   

A note about cutlets:  we recommend using lean, tender veal cutlets preferably from the posterior part of the veal.  This area produces the finer cuts necessary for the success of your dish.

A note about Prosciutto Crudo: try the dish with a sweeter Prosciutto, staying away from the more aged, seasoned version that can overwhelm balance of flavors.

Using large nonstick sauté pan, heat well over medium heat.  Add a drizzle of extra-virgin olive oil and immediately put prepared veal cutlets into pan with Prosciutto side facing down.  

Allow cutlets to cook until they begin to take on light golden brown color.  Turn to other side with fork, adjusting to taste with salt and freshly ground black pepper only on side without Prosciutto slice.  

Once cutlets have browned nicely on both sides, add white wine to pan.  

 When white wine in sauté pan has evaporated, remove cutlets and place on serving plates.

Add butter to sauté pan and cook over low heat until mixture appears creamy.  Pour butter and wine sauce directly onto plated Saltimbocca cutlets.  Serve promptly and quite warm.