4 veal cutlets pounded 1/4" thick
sea salt and black pepper
8 slices prosciutto di Parma
4-5 pinches ground sage
1/2 cup all-purpose flour
2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup dry white wine
Lightly season cutlets with sea salt (it is very strong) on one side along with pepper. Flip over and season with a pinch of sage and top with 2 slices of prosciutto. Secure the prosciutto to your veal with a toothpick or two.
Put your flour in a dish and add some "regular" salt and pepper and mix well. Dredge each cutlet through the flour and set aside.
Melt your butter and olive oil together in a large skillet over Medium-high heat. Add your cutlets, prosciutto-side down and cook for 3 minutes on each side. Add your wine to the skillet and cook for a few more minutes. Remove the meat from the pan and plate. Smother the veal with the sauce that remains in the pan and garnish as desired.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post