This is an impressive Italian recipe that is quick and easy to prepare. While veal is the traditional meat used, I have found that chicken works quite well and is more acceptable to some folks. Serve with your favorite pasta and a fresh green salad!

Serves 4.

4 thinly sliced veal OR chicken cutlets
4 slices thinly sliced prosciutto
8 or more fresh sage leaves (use ground sage if unavailable)
Flour
Sea salt and black pepper
2-4 T. extra virgin olive oil
2 T. butter
2 T. dry white wine
1/4 C. low sodium chicken broth
Additional sage leaves and lemon wedges for garnish

Step 1: Preparing the Saltimbocca

Flatten the cutlets with a rolling pin or meat mallet until about 1/4 inch thin. Top each cutlet with a couple of sage leaves (or a light sprinkling of dry ground sage) and a piece of prosciutto. Weave a toothpick in and out of the veal or chicken to secure the sage and prosciutto.

Step 2: Saute

Put some flour in a shallow platter and season with salt and pepper. Mix with a fork. Dredge the cutlets in the seasoned flour, shaking off the excess.

Heat the oil and 1 Tablespoon of butter in a large skillet over medium. Put the cutlets in the pan, prosciutto-side down. Cook for 3 minutes to crisp it up and flip over and sauté the other side for about 2 minutes, or until golden. Transfer the saltimbocca to a serving platter, remove the toothpicks, and keep warm.

Add the wine to the skillet and stir to bring up all the good bits. Let the wine cook down for a minute. Add the chicken broth and remaining Tablespoon of butter and swirl around in the skillet. Season with salt and pepper. Pour the sauce over the saltimbocca, garnish with sage leaves and lemon wedges and serve!