Saltimbocca

Method

1. 1

   Lay the escalopes between sheets of baking paper and beat them to an even thickness of about 5 mm.

2. 2

   Season the meat lightly with pepper only, as the prosciutto is salty.

3. 3

   Lay a slice of prosciutto on each escalope, trimming it to fit, and top with a sage leaf. Pin it in place with a cocktail stick.

4. 4

   Dust the underside of each escalope lightly with flour and shake off the excess.

5. 5

   Heat the oil and half the butter in a large frying pan over medium-high heat until foaming.

6. 6

   Fry the escalopes in two batches, prosciutto side down first, until the ham is crisp.

   2 min
7. 7

   Turn and cook the other side until the veal is just cooked through.

   2 min
8. 8

   Lift the escalopes onto a warm plate.

9. 9

   Pour the wine into the pan and let it bubble, scraping up the browned bits, until reduced by half.

   2 min
10. 10

    Take the pan off the heat and swirl in the rest of the butter to make a glossy sauce.

11. 11

    Remove the cocktail sticks, spoon the sauce over the veal and serve at once.