Saltimbocca

Ingredients:

8 Veal Cutlets

8 Slices of Prosciutto

8 Sage Leaves

1/4 cup of butter

Salt & Fresh ground pepper

Dry white wine

Method

Pound the cutlets with a meat-bat until very thin. Lay a slice of prosciutto and a sage leaf on each cutlet and secure with a toothpick.

Heat the butter in a wide skillet and add the cutlets brown on both sides over a high heat adding a pinch of salt, pepper and a few tablespoons of wine.

Cook till the wine has evaporated but for no more than 5 mins. Remove to a serving dish, pour over the juices from the pan and serve at once.