Saltimbocca

Prepare the Veal

Place a slice of prosciutto and a sage leaf on top of each veal slice.

Secure with a toothpick.

Dredge the Veal

Lightly dredge each veal slice in flour, shaking off any excess.

Cook the Veal

In a large skillet, heat the olive oil over medium-high heat.

Add the veal slices, prosciutto side down, and cook for about 2-3 minutes, until the prosciutto is crispy.

Turn the veal slices over and cook for another 2-3 minutes, until the veal is golden brown and cooked through.

Remove the veal slices from the skillet and set aside.

Make the Sauce

In the same skillet, add the white wine and chicken broth.

Bring to a simmer, scraping up any browned bits from the bottom of the skillet.

Cook for about 5 minutes, until the sauce is reduced by half.

Finish the Sauce

Stir in the butter until melted and the sauce is smooth.

Season with salt and black pepper to taste.

Serve

Remove the toothpicks from the veal slices and arrange them on a serving platter.

Pour the sauce over the veal slices.