Let’s start this recipe for Veal Saltimbocca by using the flat end of a meat mallet to get the veal cutlets thin. This will help too cook the veal quickly and evenly.

It's already time to start assembling the veal saltimbocca. Lay the first slice out on a plate, then spread a piece of prosciutto on top, so it fits perfectly.

Add a sage leaf in the middle, using a toothpick to keep it in place with the prosciutto and veal.

Continue this process for all your slices of veal.

Next, you'll want to cover each veal slice with flour on both sides. This step helps create a creamy sauce for the veal saltimbocca.

Heat a large frypan over medium-low heat. Then, add one tablespoon of extra virgin olive oil, plus the butter

Add the extra fresh sage leaves to the pan to provide flavor to the oil and butter.

Add the veal slices into the pan while the butter is still melting. Cook this for a few minutes or until it has started to brown then, add a small amount of salt and a generous amount of pepper.

Flip each veal slice so that the prosciutto is now immersed in the butter then add the white wine to the pan. Continue to cook until the alcohol evaporates.

Once the pan sauce thickens slightly and becomes creamy, the veal saltimbocca is done!

E ora si mangia, Vincenzo’s Plate….Enjoy!