1.  Rinse the veal cutlets and place them on paper towels to dry. When most of the water has been absorbed, discard the paper towels. If the cutlets are thick, place one cutlet between 2 sheets of parchment paper or plastic wrap and pound out the cutlet until it is about 1/8 inch thick. Continue this process until all cutlets are roughly the same thickness.

2.  Lay the cutlets on a tray or cutting board and place one slice of prosciutto over each of the cutlets.

3.  Over the each of the slices of prosciutto, place one sage leaf.

 

 

 

4.  Fasten the layers together using a toothpick for each cutlet.

5.  In a large sauté pan over medium-high heat, add the butter.

6.  Once the butter has completely melted and begins sizzling, gently place the cutlets, sage/prosciutto side down, in the pan. Cook the cutlets for about 3 - 5 minutes, or until the prosciutto and sage are fragrant and the edges of the veal start to lightly brown.

7.  At that point, turn each of the cutlets to brown on the other side for another 3 - 5 minutes.

8.  Once the cutlets are almost finished cooking, add the white wine along with a pinch of salt and pepper to the pan.

9.  Allow the wine to deglaze the pan, mix with the butter and thicken slightly to form a light sauce - about 5 - 7 minutes.

10.  When the sauce has thickened and reduced by about 1/3, remove the cutlets from the pan and plate them for serving, spooning the sauce from the pan over the top. Serve hot.

Notes

- If you do not like veal, you can substitute chicken or pork cutlets for the veal and proceed with the recipe as written.

- Looking for tips on how to find authentic Italian prosciutto? See our article "Choosing the Best Prosciutto" on our Tips & Info page.