Italian Saltimbocca alla Romana

• 4 veal escalopes or chicken breasts, pounded thin
• 8 slices prosciutto di Parma
• 8 fresh sage leaves
• 2 tbsp butter
• 2 tbsp olive oil
• 120ml dry white wine
• Salt and black pepper

Instructions

1. 1

   Place 2 sage leaves on each escalope. Cover with 2 slices prosciutto. Secure with a toothpick.

2. 2

   Season the veal side with black pepper only (prosciutto is already salty).

3. 3

   Heat butter and oil in a large skillet over medium-high heat.

4. 4

   Cook prosciutto-side down first, 2–3 minutes until crispy.

5. 5

   Flip and cook 2 more minutes.

6. 6

   Remove meat. Add wine to the pan and reduce by half, scraping up browned bits.

7. 7

   Pour sauce over the saltimbocca. Serve immediately.

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