Saltimbocca alla Romana

Ingredients

• 6 slices veal scallops
• 6 slices prosciutto
• 6 fresh salvia leaves (sage)
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/3 cup dry white wine
• 1/4 cup all purpose flour

Instructions

1. 1

   On a wooden board with a meat mallet, rolling pin or even frying pan, gently pound the veal cutlets (scallops) until thin.

2. 2

   Top each slice of meat with a slice of prosciutto and a sage leave, attach the leaf into place with a toothpick.

3. 3

   Dredge both sides lightly in the flour. Place the butter and oil in a large frying pan and heat on medium high heat until butter has melted, then add the meat and cook about 2 minutes on each side.

4. 4

   Then add the wine to the pan and raise the heat to high, cook until the alcohol evaporates (about 30 seconds). Remove the meat and add 1-2 tablespoons of water and a little butter to the pan, stir to combine. Pour sauce over the meat and serve. Enjoy!