Classic Saltimbocca alla Romana

Prepare the Veal

1. Place each veal cutlet between two pieces of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/4-inch thick.
2. Remove the plastic wrap. Place a slice of prosciutto on top of each veal cutlet, followed by 1-2 fresh sage leaves.
3. Secure the prosciutto and sage by skewering them to the veal with a toothpick, or by folding the veal over the fillings.
4. Lightly season the veal with salt and freshly ground black pepper.
5. Spread the flour on a shallow plate. Dredge each prepared veal cutlet in the flour, shaking off any excess.

Cook the Saltimbocca

1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Carefully place 2 veal cutlets in the hot skillet. Pan-fry for about 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary.
3. Remove the cooked saltimbocca from the skillet and set aside on a plate. Tent loosely with foil to keep warm.
4. Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet. Add the remaining 2 veal cutlets and cook as before.
5. Once all saltimbocca is cooked and removed, return any juices from the plate to the skillet. Deglaze the pan by pouring in the white wine and scraping up any browned bits from the bottom.
6. Let the wine simmer and reduce slightly for about 1 minute. Pour in the chicken broth and bring to a simmer. Whisk in the remaining 2 tablespoons of butter until the sauce is emulsified and slightly thickened.
7. Taste the sauce and adjust seasoning with salt and pepper if needed.