8 (2 Ounce each) veal cutlets, preferably from the veal top round
Kosher salt and freshly ground pepper
16–24 Thin Slices Thin Slices of Prosciutto
16–24fresh sage leaves
1 / 2cup flour
8 Tablespoon Extra-virgin olive oil
12Tablespoon unsalted butter
1 / 4 cup Marsala
1 cup chicken stock
Instructions
Start by tendering the veal cutlets with a meat mallet. Pound the cutlets one by one until the pieces are 1 /8 inches thick. Then lightly season the veal cutlet with salt and pepper. Do not add much salt as prosciutto contains salt.
Line up the veal cutlets on a sheet and place 2 to 3 slices of prosciutto on each of them. You can gently press the prosciutto to adhere to the veal. Now place 2 to 3 sage leaves over the prosciutto and attach them to the veal with toothpicks. Thereafter, spread flour on a plate and dredge each of the veal pieces in the flour.
Add 2 tablespoons of the oil and 2 tablespoons of the butter In a 12-inch skillet over medium heat. Now add 2 pieces of veal at a time to the skillet and cook. You can cook both sides for 1 minute each to see the prosciutto side is crisp and the veal side is lightly browned. Once it is done, transfer the veals to a plate lined with a paper towel. Fry the remaining veals in the same process and discard the toothpicks.
Drain the oil and butter from the skillet and place it over high heat. Now add marsala and cook for 1 to 2 minutes to reduce it to half. Thereafter, add the chicken stock and cook for 3 minutes to reduce it to half. Add the remaining 4 tablespoons of butter and reduce heat to medium. Now add the veals to this mixture and let it cook for 1 to 2 minutes. You can occasionally turn the meat to cook both sides evenly. Once the sauce becomes thick and adheres to the meat, transfer the veals to a plate and serve. Enjoy your slightly salty, slightly tangy, and entirely delicious Veal Saltimbocca.
Notes
To get a crispy finish, gently dredge the veal in flour before frying.