Veal Saltimbocca with Roasted Potatoes

Instructions

1. 1

   Prepare the Veal Cutlets

   • If not already thin, place veal cutlets between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin to an even 1/8-inch thickness.
   • Pat the veal dry with paper towels. Lightly season both sides with salt and pepper.
   • Place one large sage leaf in the center of each cutlet. Drape a slice of prosciutto over the sage, pressing it gently to adhere. Secure the layers with a toothpick through the center.
2. 2

   Dredge the Veal

   • Spread the all-purpose flour on a shallow plate.
   • Lightly dredge each assembled veal cutlet in the flour, coating both sides. Shake off any excess flour.
3. 3

   Sear the Veal

   • In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until it shimmers.
   • Carefully place two cutlets in the pan, prosciutto-side down. Cook for 2-3 minutes until the prosciutto is crisp and the veal is golden brown.
   • Flip the cutlets and cook for another 1-2 minutes until the veal is just cooked through. Do not overcook.
   • Transfer the cooked veal to a warm plate and repeat with the remaining cutlets.
4. 4

   Create the Pan Sauce

   • Reduce the heat to medium. Pour the white wine into the hot skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits (fond) from the bottom.
   • Allow the wine to simmer and reduce by about half, which should take 2-3 minutes.
   • Add the chicken broth and the remaining 4 sage leaves to the pan. Bring to a simmer and cook for another 3-4 minutes, until the sauce has slightly thickened.
   • Remove the skillet from the heat. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is smooth and glossy. Discard the sage leaves.
5. 5

   Serve

   • Carefully remove the toothpicks from each veal cutlet.
   • Arrange the saltimbocca on serving plates and spoon the warm pan sauce over the top.
   • Garnish with fresh chopped parsley and serve immediately.