Saltimbocca

🔥 Prep

• Pat dry the 4 veal cutlets with paper towels.
• Place one slice of prosciutto on each veal cutlet.
• Top each with two sage leaves (using all 8 sage leaves).
• Secure each bundle with a toothpick if needed.
• Measure out 2 tbsp butter and 50 ml dry white wine, keeping them ready.

🔥 Cook

• 1. Heat a large skillet over medium-high heat and add 1 tbsp of the butter.
• 2. Once the butter melts and foams, add the veal‑prosciutto‑sage bundles, seam side down, and sear for 2‑3 minutes until golden.
• 3. Flip the bundles and sear the other side for another 2‑3 minutes.
• 4. Reduce heat to medium and add the remaining 1 tbsp butter to the pan.
• 5. Pour in the 50 ml white wine, scraping up any browned bits, and let it simmer for 1‑2 minutes until slightly reduced.
• 6. Lower the heat to low, cover the skillet, and let the veal cook gently for 4‑5 minutes until cooked through but still tender.
• 7. Remove the toothpicks, transfer the saltimbocca to a warm plate, and spoon the pan sauce over the top.

🔥 Serve

• Garnish with extra fresh sage leaves and a wedge of lemon.
• Serve alongside creamy mashed potatoes or buttery polenta.
• Pair with a simple arugula salad dressed with olive oil and shaved Parmesan.
• Enjoy with a glass of the same dry white wine used in the sauce.