4 thinly sliced veal OR chicken cutlets
4 slices thinly sliced prosciutto
8 or more fresh sage leaves (use ground sage if unavailable)
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
Step 2: Saute
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!