Saltimbocca alla romana

Ingredients

• 720 g small veal cutlets (12 small veal cutlets)
• 2 stalks sage
• Pepper
• 120 g Parma ham (12 thin slices)
• 2 tbsp olive oil
• 125 ml dry white wine
• 15 g yogurt butter (1 tbsp)
• Salt
• toothpicks

Instructions

1. 1.

   Rinse the cutlets under cold water, pat dry and lightly pound flat if needed.

2. 2.

   Wash sage, shake off excess moisture, and pick 12 nice leaves.

3. 3.

   Season cutlets with pepper, place one sage leaf on each, wrap with a slice of Parma ham, and secure with toothpicks.

4. 4.

   Heat oil in a pan. Sear the cutlets over high heat for 1–2 minutes per side. Remove and set aside.

5. 5.

   Deglaze the pan with wine and bring to a vigorous boil. Whisk in butter and season with salt and pepper.

6. 6.

   Return the cutlets to the pan, let them warm through, and serve with the sauce.