Veal Saltimbocca (Veal with Prosciutto and Sage)

Is there anything better than veal and prosciutto together? Well, yes, many things, but they are a magical combination. So much so that my last batch inspired me finally to start this blog and a picture occupies the site banner. Veal saltimbocca melts in your mouth and yields the kind of sauce that is so slurpingly good (silently of course)! But questions remain...Is it better to dredge the cutlets in flour? Add cheese? Use Marsala instead of white wine? When do we leave for Rome? These are the questions of our day. Here is my recipe.

Ingredients
4 thinly sliced veal cutlets
4 slices of thinly sliced prosciutto
8 fresh sage leaves, plus more for garnish
2 tbsp butter
3 tbsp olive oil
half an onion diced
2 cloves of garlic diced
2 tbsp dry white wine
½ cup chicken broth
salt/pepper


Directions
Lay the veal cutlets flat. Season both sides with salt and pepper. Lay a slice of prosciutto on top of each, and then two slices of sage on top of each. Secure with toothpicks, weaving through the veal, prosciutto and sage.
Heat the oil and 2 tbsp of butter in a large saute pan over medium heat. Saute the assembled cutlets until golden brown, 2-3 minutes. Flip and saute the other side for 2-3 minutes. The thin slices will cook quickly. Be careful not to overcook the veal or it will become tough. Remove from the heat, remove the toothpicks and keep warm.
In the pan, soften the diced onions for a few minutes, turning down the heat if necessary to avoid burning. Add the garlic and saute for a further 30 seconds. Add the wine and de-glaze the pan by scraping up the brown bits on the bottom of the pan. Add the stock and simmer down somewhat to thicken. Turn off the heat, whisk in the remaining butter, and return the cutlets to the pan spooning the sauce over the cutlets to reheat. Serve with sage leaf garnish if desired.