Veal cutlets wrapped in crispy, salty prosciutto and fragrant sage leaves. A classic Roman dish that’s pan-fried until they’re juicy, tender, and incredibly delicious.

Ingredients:

8  Veal cutlets – about a 1 – 1.5 pounds

8  Large slices of Prosciutto di Parma (The real thing tastes that much better)

1  Bunch fresh sage – you want 2-3 leaves per veal slice depending on size

¼ cup of chopped fresh sage for sauce

Kosher salt + pepper

Cornstarch for dredging the cutlets

4 T Olive Oil

2 T Unsalted butter

½ cup dry white wine – choose something that has some citrus flavor

Juice from 1 lemon squeezed

1 t Soy Sauce

If your veal cutlets are not ¼” thick then pound them between two layers of plastic wrap using a meat pounder or heavy pan.  Season one side of the veal with salt and pepper.  Flip the cutlets over and arrange 2-3 sage leaves over the top of the cutlet.  Place a piece of Prosciutto di Parma over the veal and sage leaves (use more than one piece if your slices are small.

With a wooden toothpick thread through the prosciutto, sage, and veal until it pokes out of the bottom, and then thread it back up again so it pokes back through back to the top.  This will hold all of the ingredients together as you sauté.

Place about ¾ of a cup of cornstarch in a shallow bowl.  Place the bottom of each of the veal cutlet packets in cornstarch and shake off any excess.

Place a heatproof platter or cooking sheet into the oven or toaster oven placed on warm.

Place a large sauté pan or frypan over medium-high heat and let the pan heat up for a few minutes.  Once you can feel the heat coming from the bottom of the pan, add 3 tablespoons of olive oil.  Place veal cutlets with the cornstarch side down, in two batches if necessary, in the frying pan and sauté for 4 minutes or until you have a light brown on the bottom of the cutlet, and still have a little pink showing on the top of the cutlet.  Use a spatula to flip the cutlets over onto the prosciutto side, and sizzle for a few seconds then remove to the warm platter in the oven to keep warm.  Add another tablespoon of olive oil to the pan and sauté the remaining cutlets in the same way.

After removing the second batch of cutlets, lower the heat to medium-low and add butter and chopped sage, and let the butter melt.  Add the wine to the pan to deglaze the pan drippings and create a sauce.  Use your spatula or spoon to help scrape up the brown bits in the bottom of the pan and stir the sauce.  Once the butter and wine mix together and become slightly thickened, add the fresh lemon juice and teaspoon of soy sauce.  Stir the sauce to incorporate the remaining ingredients.  Meanwhile, remove the warmed cutlets from the oven and arrange on a plate and remove toothpicks.  Spoon the hot sauce over the top of the cutlets and serve immediately.  I like to serve this dish with mashed potatoes to soak up any remaining sauce.