Roman veal escalopes with prosciutto and sage

Steps

1. 1

   Lightly flatten the veal cutlets if needed. Lay a slice of prosciutto and 1 or 2 sage leaves on each piece.

2. 2

   Secure with toothpicks if necessary, then dust the uncovered side very lightly with flour.

3. 3

   Heat the oil and half the butter in a large skillet. Sear the cutlets prosciutto-side down first, then turn briefly. The veal should stay tender and juicy.

4. 4

   Remove the cutlets. Deglaze the pan with the white wine, add the stock, and reduce by half.

5. 5

   Whisk in the remaining butter to finish the sauce, return the veal to the pan for 1 minute, and spoon the sauce over before serving.