Veal Saltimbocca

Let's Cook

1. Step 1.

   Pound to slightly less than ⅛ inch thick: 1 pound veal cutlets

2. Step 2.

   Season with: ½ teaspoon salt; ½ teaspoon black pepper

3. Step 3.

   Lay the scaloppine out flat and top each with: 1 paper-thin slice prosciutto (about 2 ounces total); 2 large fresh sage leaves (about 16 total)

4. Step 4.

   Roll the veal around the filling and secure with toothpicks. Heat in a large heavy skillet over medium-high heat: 1 tablespoon olive oil; 1 tablespoon butter

5. Step 5.

   Add the veal packets and cook, turning once, until lightly browned, about 1 ½ minutes on each side. Transfer to a platter and cover with foil to keep warm. Add to the hot skillet: ½ cup dry white wine

6. Step 6.

   Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits, and boil until the wine is almost evaporated. Add: 1 cup chicken or veal stock or broth; 1 tablespoon lemon juice

7. Step 7.

   Boil over high heat until reduced to about ½ cup. Remove the skillet from the heat and stir in: 2 tablespoons butter, softened

8. Step 8.

   Taste and adjust the seasonings, adding a bit more lemon juice to taste. Pour the sauce over the veal packets.