Saltimbocca Alla Romana
thin veal cutlets *
fresh medium-size sage leaves
dry white wine
Salt and pepper to taste
Pound the cutlets until flat (approx. ¼ inch).
Place a slice of prosciutto and a sage leave on every slice of meat and pin with a toothpick.
Melt the butter in a large pan and sear the meat at high heat on each side until golden.
Deglaze with a dash of wine and leave to simmer at lower heat until evaporated. Season with salt and pepper.
Take out the cutlets and keep them warm.
Mix any remaining fond or juices from the pan with some more wine and butter for a sauce and serve aside.
* Subsitutions: chicken breast fillets or white fish fillets.