- Twelve 2-ounce slices veal scaloppine, pounded very thin
- 24 sage leaves
- 12 thin slices prosciutto (about 1/2 ounce each)
- All-purpose flour, for dredging
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 4 tablespoons unsalted butter
- 3/4 cup dry white wine
- Lay the scaloppine on a work surface and top each slice with 2 sage leaves and a slice of prosciutto. Weave 2 toothpicks through each scaloppine to secure the sage leaves and prosciutto.
- In a large, shallow dish, season the flour with salt and pepper. In each of 2 large skillets, heat 2 tablespoons of olive oil and 2 tablespoons of butter. Dredge 6 of the scaloppine in the flour and put 3 in each skillet. Cook over moderately high heat until nicely browned, about 1 minute per side. Transfer the scaloppine to a large platter and cover loosely with foil. Repeat with the remaining olive oil, butter and 6 scaloppine.
- Add half the wine to each skillet and stir to scrape up any browned bits from the bottom. Pour the contents of 1 skillet into the other and boil the wine over moderately high heat until slightly reduced, about 1 minute. Remove the toothpicks from the scaloppine, spoon the sauce on top and serve at once.
The scaloppine can be prepared through Step 1 and refrigerated overnight.
Accompany the saltimbocca with a red that has plenty of flavor. Look for a rich blend of Merlot, Cabernet Sauvignon and Cabernet Franc.