Recipe:

4 veal scallopini (you want these real thin, a little under a 1/4 in.)

4 slices prosciutto

8 sage leafs depending on size (plus a couple extra for sauce)

Flour seasoned with black pepper

1/2 c white wine

Couple pads of butter

Start by laying out your veal, placing a piece of prosciutto over each one and one or two sage leafs on top of that. Secure sage and prosciutto to veal with a toothpick and dredge in flour. Bring a pan to medium heat and melt a couple pads of butter add enough EVO to pan so the bottom is cover in oil and butter. Place meat into pan prosciutto side up. Cook untill veal is almost cooked entirely through then flip prosciutto side down and allow to crisp. Remove veal from pan throw in extra sage leafs, add wine, (an optional squeeze of lemon can be added at this point) reduce by about half, turn down heat and whisk in butter till desired thickness. Add veal back to pan simmer for one more minute then plate and enjoy!!!

Veal Saltimbocca, veal with prosciutto and sage, pan sauce

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