Serves 4 people:
- 8 veal cutlets
- salt and pepper
- 16–24 thin slices of prosciutto
- 16 sage leaves
- 1/2 cup flour
- 4 tbsp. olive oil
- Using a meat mallet, pound the veal cutlets, one at a time, between 2 sheets of plastic wrap until each piece is about 1/8″ thick. Lightly season with salt (little is needed, as prosciutto is salty) and pepper, to taste.
- Lay 2 to 3 thin slices of prosciutto atop each piece of veal, gently pressing prosciutto against veal to adhere.
- Place 2 sage leaves on top of the prosciutto and stitch them into the veal with a toothpick.
- Place flour on a large plate. Dredge each piece of veal in flour, shake off any excess, and set aside.
- Heat 2 tbsp. of the oil and 2 tbsp. of the butter in a 12″ skillet over medium-high heat. Add half the meat and cook, turning once, until prosciutto side is crisp and the veal side is lightly browned, about 1 minute per side.
- Transfer the meat to a paper towel-lined plate. Repeat with more olive oil, butter, and remaining meat.
- Remove and discard the toothpicks. Drain and discard the oil and butter from the skillet; place over high heat.