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saltimbocca alla Romano

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This is the classic Roman dish. Just have the right ingredients on hand, like some great veal and prosciutto, and presto! You are sitting happily in the Piazza della Rotunda

Ingredients:

six veal cutlets, about 2 1/2 ounces each, cut with the grain
six thin slices of prosciutto (cut to cover the veal slices)
twelve large sage leaves
salt and freshly ground pepper
four tablespoons unsalted butter
four tablespoons olive oil
one quarter cup white wine

Pound the veal between sheets wax paper, to about 1/8 inch thickness. Cover each piece of veal with one piece of prosciutto and one sage leaf. Use a wooden toothpick to secure the sage leaf on the prosciutto. Season lightly with salt and some pepper.

In a heavy skillet, large enough to hold several of the veal slices, melt the butter over medium high heat and add the olive oil. Cook in two batches. Cook the veal prosciutto/sage side down for two minutes. Turn and cook for fifteen seconds more.

After the two batches are done, transfer them to a large serving platter. Add the wine to the hot skillet, with the pan juices, and boil for thirty seconds. Then pour the sauce over the veal slices and serve.