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EFK Saltimbocca alla Romana

Ingredients

8 thin veal cutlets, about 2 ounces each

8 thin slices prosciutto

8 large fresh sage leaves

1/2 cup all-purpose flour for light dredging

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1/2 cup dry white wine

1/3 cup low-sodium chicken stock, as needed

Kosher salt and freshly ground black pepper

Directions

Pat the veal dry and gently pound any thicker pieces to an even thinness. Season lightly with pepper; prosciutto will provide salt. Lay one sage leaf and one slice of prosciutto on each cutlet and secure with a toothpick if needed. Lightly flour only the veal side and shake off excess. Heat butter and olive oil in a large skillet over medium-high heat. Cook the cutlets in batches, prosciutto side down first, until the prosciutto is crisp and the veal is cooked through, about 1 to 2 minutes per side. Transfer to a warm platter. Add the wine to the skillet and reduce by about half, scraping up the browned bits. Add a splash of stock if the sauce needs volume. Return the cutlets briefly to coat, then serve immediately with the pan sauce.

Pat the veal dry and gently pound any thicker pieces to an even thinness. Season lightly with pepper; prosciutto will provide salt. Lay one sage leaf and one slice of prosciutto on each cutlet and secure with a toothpick if needed. Lightly flour only the veal side and shake off excess. Heat butter and olive oil in a large skillet over medium-high heat. Cook the cutlets in batches, prosciutto side down first, until the prosciutto is crisp and the veal is cooked through, about 1 to 2 minutes per side. Transfer to a warm platter. Add the wine to the skillet and reduce by about half, scraping up the browned bits. Add a splash of stock if the sauce needs volume. Return the cutlets briefly to coat, then serve immediately with the pan sauce.
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