Firstly assemble the saltimbocca by placing a prosciutto slice and a sage leaf on each veal cutlet and hold everything together with a toothpick. To make sure your veal cutlets don’t turn out hard and chewy, tenderize them before assembling them.
Season with a touch of salt and pepper, place into the flour and evenly coat the cutlets, giving a little tap on both sides to shake off the extra flour.
Place a pan on medium-high heat and add butter. To prevent the butter from burning, add a splash of Olive Oil.
Once butter has melted, add the saltimbocca on the side of the sage and cook for about 40 seconds, or just enough to give the prosciutto a little bit of crisp. Flip and cook for another 40 seconds. Never overcook veal as it can quickly become too hard.
In the same pan add white wine and cook on medium-high heat, stirring occasionally until the alcohol has evaporated. Once the sauce has thickened, plate the saltimbocca and eat.
If the meat still isn’t ready, add a splash of water and continue cooking until the excess liquid has evaporated.
