Ingredients

Method

Season the veal or chicken cutlets with salt and black pepper.

Lay a slice of prosciutto on top of each cutlet, followed by two sage leaves. Use a toothpick to secure the sage and prosciutto to the cutlet.

Dredge each cutlet in the all-purpose flour, shaking off any excess.

In a large skillet, melt 2 tablespoons of unsalted butter over medium-high heat.

Add the cutlets to the skillet, prosciutto-side down, and cook for 2-3 minutes, or until golden brown. Flip the cutlets and cook for an additional 2-3 minutes, or until cooked through.

Transfer the cooked Saltimbocca to a serving platter and cover with foil to keep warm.

In the same skillet, add the remaining tablespoon of butter and the dry white wine, scraping up any browned bits from the bottom of the pan.

Cook the sauce for 1-2 minutes, until slightly thickened.

Pour the white wine sauce over the Saltimbocca on the serving platter.

Remove the toothpicks from the cutlets before serving.

Serve the Saltimbocca hot, accompanied by your choice of side dishes, such as sautéed vegetables, mashed potatoes, or risotto.