Veal Saltimbocca (Italian Veal Cutlets Dish)

Pound the 300 g veal cutlets across the grain until they are about 5 mm thick.

Work from the edges toward the center, using steady pressure so the meat spreads evenly without tearing.

Place one sage leaf and a slice of prosciutto on each cutlet, then press firmly with your palm so the layers adhere.

Season very lightly with salt, because the prosciutto already brings noticeable salinity.

Spread 2 tablespoons flour on a plate, dust both sides of the cutlets lightly, and shake off the excess.

The surface should look dry and thinly coated, not clumpy, or the sauce will turn pasty.

Heat a skillet well over high heat, then add 1 tablespoon olive oil.

Place the cutlets prosciutto side down first and sear for 45 seconds to 1 minute, until the ham bonds and browned spots appear.

Flip the cutlets and cook the veal side for only about 45 seconds more.

Keep the total cooking time under 2 to 3 minutes per piece, then transfer them out when the meat feels springy.

Pour 80 ml white wine into the same hot skillet and scrape up the browned fond from the bottom.

When reduced by about half, whisk in 20 g butter, return the veal briefly, and coat it lightly with the glossy sauce.