In Italian, saltimbocca means “to jump in the mouth.” The flavours in this veal dish do just that.
- 700 grams veal scaloppine, pounded to 5mm thickness
- about 100 thinly sliced prosciutto crudo
- 1 large bunch fresh sage (with large leaves
- 4 tablespoons (about) butter, divided
- 1 cup dry white wine
- Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf and fix them with some toothpick.
Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute longer.
- Add wine and cook over high heat until liquid is reduced by 1/3, scraping up browned bits, about 2 minutes. Transfer veal to platter, pour sauce over, and serve.