Saltimbocca Di Vitello

1. 1

   Lay the scaloppine on a work surface and top each slice with 2 sage leaves and a slice of prosciutto.

2. 2

   Weave 2 toothpicks through each scaloppine to secure the sage leaves and prosciutto.

3. 3

   In a large, shallow dish, season the flour with salt and pepper.

4. 4

   In each of 2 large skillets, heat 2 tablespoons of olive oil and 2 tablespoons of butter.

5. 5

   Dredge 6 of the scaloppine in the flour and put 3 in each skillet.

6. 6

   Cook over moderately high heat until nicely browned, about 1 minute per side.

7. 7

   Transfer the scaloppine to a large platter and cover loosely with foil.

8. 8

   Repeat with the remaining olive oil, butter and 6 scaloppine.

9. 9

   Add half the wine to each skillet and stir to scrape up any browned bits from the bottom.

10. 10

    Pour the contents of 1 skillet into the other and boil the wine over moderately high heat until slightly reduced, about 1 minute.

11. 11

    Remove the toothpicks from the scaloppine, spoon the sauce on top and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.