Saltimbocca alla Romana

Method

1. If the cutlets are thick, lay them between plastic wrap and gently pound to about 1/4 inch thick so they cook fast and stay tender.

2. Lay each cutlet flat and season lightly with a little black pepper (hold back on salt, since the prosciutto is salty). Place a slice of prosciutto on top of each, trimming to fit.

3. Set 1 or 2 sage leaves on top of the prosciutto and secure each stack by weaving a toothpick through, so the layers stay together while cooking.

4. Spread the flour on a plate and lightly dredge only the veal side (not the prosciutto side) of each stack, shaking off the excess.

5. Heat the olive oil with 1 tablespoon of the butter in a large 12-inch skillet over medium-high heat until it shimmers.

6. Place the cutlets prosciutto-side up in the pan and cook for about 2 minutes until the veal underside is golden. Then flip and cook the prosciutto side for 1 to 2 minutes until lightly crisp and the meat is just cooked through.

7. Transfer the cutlets to a plate and remove the toothpicks. Cover loosely with foil to keep warm.

8. Pour the white wine into the hot skillet and scrape up the browned bits with a wooden spoon. Let it simmer for 2 to 3 minutes until reduced by about half.

9. Turn the heat to low and whisk in the remaining 3 tablespoons of butter a little at a time until the sauce is smooth and glossy. Taste and add a tiny pinch of salt only if needed.

10. Return the cutlets to the pan briefly to coat them in the sauce and warm through, spooning the sauce over the top.

11. Serve immediately, two cutlets per person, with the pan sauce poured over and a fresh sage leaf for garnish.

Cooking times vary by equipment -- cook to temperature and to taste.