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VEAL SALTIMBOCCA
1 pound veal scaloppine, cut into 4 long pieces
Salt and freshly ground pepper to taste
8 fresh sage leaves
4 slices of prosciutto, thinly cut
1/2 cup flour
6 tablespoons cold unsalted butter, cut into 6 equal pieces
3/4 cup dry white wine
Place 1 piece of veal between 2 sheets of plastic wrap. Using a mallet, rolling pin or other heavy object, pound the veal until it is about 1/8 inch thick. Repeat with the remaining veal. Season the meat lightly with salt and pepper (keeping in mind that the prosciutto is salty). Place 2 sage leaves on top of each piece of veal, then top with 1 slice of prosciutto. Attach the prosciutto through the sage leaves with 2 toothpicks. Dredge the pieces of meat in flour, and shake off any excess.
Heat a nonstick skillet over medium-high heat, then add 1/2 tablespoon butter to the hot pan. When the butter is lightly browned and sizzling, add two pieces of veal, prosciutto-side down. Cook for 3 minutes per side. Remove from the pan and tent with foil. Add another 1/2 tablespoon butter, and repeat with the remaining veal.
Add the wine to the pan, scraping the drippings from the bottom with a wooden spoon. Bring the wine to a gentle but steady simmer and reduce for 5 minutes. Reduce heat to very low, then stir in the remaining 5 tablespoons butter. Season the sauce with salt and pepper. Remove the toothpicks from the veal, drizzle with sauce and serve 4.
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