Saltimbocca alla Romana

Ingredients:

4 veal cutlets

8 slices prosciutto

Kosher salt and freshly ground black pepper

8 sage leaves

1/2 cup flour

1 small red onion (shallot)

1/2 cup white wine

2 tbsp butter

2 tbsp extra virgin olive oil

2 tbsp fresh parsley chopped

Directions

Slice the cutlets in half and pound with the flat side of a meat mallet to 1/4-inch thick

Place a prosciutto slice and a sage and fold the meat in half

Lightly tap the meat again with the meat mallet to close

Dredge the meat in flour and shake to remove the excess flour

In a big skillet heat the butter and the olive oil over medium high heat

Heat the olive oil and butter in a heavy-based frying pan and add the veal steaks

Cook about 3 minutes and add the red onion and parsley

Deglaze with the wine wine and turn the meat on the other side

Cook 3 minutes more and serve