Saltimbocca

Instructions

1. Prepare the veal
   Place the veal cutlets between sheets of plastic wrap and gently pound them to about 1/8-inch thickness. Season both sides lightly with salt and pepper, being careful with the salt as the prosciutto is already salty.
2. Assemble the saltimbocca
   Lay a slice of prosciutto on each veal cutlet, trimming if necessary to fit. Place 2 sage leaves on top of each prosciutto slice. Secure the prosciutto and sage to the veal with toothpicks.
3. Dredge and prepare for cooking
   Lightly dredge the veal packages in flour, shaking off any excess. Heat 2 tablespoons of butter and the olive oil in a large skillet over medium-high heat until the butter is foaming.
4. Cook the saltimbocca
   Add the veal to the skillet, prosciutto side down first. Cook for about 2 minutes until golden, then flip and cook for another 1-2 minutes. Work in batches if necessary to avoid overcrowding. Transfer to a warm plate and cover loosely with foil.
5. Make the sauce
   In the same skillet, add the white wine and scrape up any browned bits from the bottom. Bring to a simmer and reduce by half, about 2 minutes. Add the chicken broth and lemon juice, continuing to simmer for another 2 minutes.
6. Finish the dish
   Whisk in the remaining 2 tablespoons of butter until melted and the sauce is slightly thickened. Return the saltimbocca to the skillet, turning to coat in the sauce. Simmer for 1 minute to warm through. Remove toothpicks before serving.