Saltimboca Alla Romana (Veal Cutlets with Sage, Roman Style)

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   Pound the veal scaloppini slightly between sheets of plastic wrap or in a 1 gallon resealable plastic bag to a uniform thickness of 1/8-inch, season with salt and pepper to taste.

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   Lay out half of the veal scaloppinis on a clean, flat work surface and layer each of the scallopini with 1 thin slice of prosciutto, folding the prosciutto to fit on the scallopini, then place 1 or 2 whole sage leaves on top of the prosciutto and finish by placing another scallopini on top of the sage.

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   Use toothpicks, if necessary, as skewers to hold the veal packages together*.

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   3.

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   Set up a dredging station by placing about 1 cup of flour on a flat dish and, one by one, dredge each veal package in the flour and shake off excess.

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   Place the dredged packages on another plate.

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   4.

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    Heat a large, heavy skillet over medium high heat.

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    Add 1 tablespoon of extra virgin olive oil and 2 tablespoons of butter and saute the veal packages (a couple at a time) 2 to 3 minutes on one side and 1 to 2 minutes on the second side.

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    As each group of sauteed veal packages is completed, transfer to a warm platter or individual serving dishes (you may keep the cooked scallopini warm in a warm oven until all servings have been cooked) and repeat the saute process until all the veal stacks have been cooked.

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    5.

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    When the last of the veal stacks has been sauteed, reduce the heat on your skillet to medium low.

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    Deglaze the pan with the chicken stock and continue cooking the stock until reduced by half.

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    Add the wine, the lemon juice and the remaining 2 tablespoons of butter and swirl until combined to form a sauce.

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    Bring sauce to a boil and cook until slightly thickened (if the sauce fails to thicken, compound a corn starch slurry consisting of 2 tablespoons of COLD water and 2 tablespoons of corn starch and add it to the sauce while stirring to thicken it).

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    6.

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    Remove the platter (or the individual serving plates) from the oven and pour the sauce over the scallopini and serve immediately sided by Spaghetti con Burro e Formaggio**.

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    *Carefully remove toothpicks before serving.

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    **The sauce also makes an excellent sauce to combine with the spaghetti.

* Per serving · 4 servings · Values may vary.