Veal Saltimbocca

Instructions

1. Prepare the veal
   Lay the veal cutlets flat on a work surface. Season each cutlet with a small pinch of salt (be careful not to over-salt as the prosciutto is already salty) and freshly ground black pepper.
2. Assemble the saltimbocca
   Place a slice of prosciutto on top of each veal cutlet, trimming to fit if necessary. Place 2 sage leaves on top of each prosciutto slice. Secure the prosciutto and sage to the veal by inserting a toothpick or small skewer.
3. Dredge and prepare for cooking
   Lightly dredge the side of the cutlets without prosciutto 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 melted and foaming.
4. Cook the saltimbocca
   Add the cutlets to the skillet, prosciutto side up, and cook for about 2-3 minutes until the veal is golden brown on the bottom. Turn the cutlets over and cook for another 1-2 minutes until the prosciutto is crisp and the veal is cooked through. Remove the saltimbocca to a warm plate and cover loosely with foil.
5. Make the sauce
   Pour the white wine into the same skillet and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until the wine is reduced by half, about 2 minutes. Add the chicken broth and lemon juice, and continue cooking for another 2-3 minutes until slightly reduced.
6. Finish the dish
   Whisk in the remaining 2 tablespoons of butter to create a silky sauce. Return the saltimbocca to the skillet just to warm through and coat with the sauce. Remove the toothpicks before serving. Transfer to plates and spoon the sauce over the top.