Veal Saltimbocca with Prosciutto & Sage

Tender veal cutlets topped with prosciutto and sage, pan-seared and finished with a silky white wine demi-glace, served over linguine.

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Ingredients

• •8 pieces (about 3 oz each) veal cutlets
• •8 slices prosciutto slices
• •16 leaves fresh sage leaves
• •½ cup all-purpose flour
• •to taste salt
• •to taste black pepper
• •3 tablespoons olive oil
• •2 tablespoons butter
• •1 cup dry white wine
• •½ cup veal or chicken demi-glace
• •1 lb linguine pasta
• •4 quarts (for pasta) water

Instructions

1. 1Bring a large pot of salted water to a boil and cook the linguine according to package directions, then drain and set aside.
2. 2Place each veal cutlet between two sheets of plastic wrap and gently pound to about ¼-inch thickness using a meat mallet.
3. 3Season both sides of each veal cutlet with salt and pepper.
4. 4Layer one slice of prosciutto and two sage leaves on top of each veal cutlet, pressing gently to adhere.
5. 5Dust the non-prosciutto side of each cutlet lightly with flour, shaking off any excess.
6. 6Heat olive oil and butter together in a large skillet over medium-high heat until the butter foams.
7. 7Carefully place the veal cutlets prosciutto-side up in the skillet and cook for 2–3 minutes until the bottom is golden brown.
8. 8Gently flip the cutlets and cook for another 1–2 minutes until just cooked through, then transfer to a plate.
9. 9Pour the white wine into the hot skillet, scraping up any browned bits, and simmer for 2–3 minutes until slightly reduced.
10. 10Whisk in the demi-glace and simmer for another 2 minutes until the sauce coats the back of a spoon.
11. 11Return the veal cutlets to the skillet and gently warm them in the sauce for 1 minute.
12. 12Divide the linguine among serving plates, top with two veal saltimbocca cutlets each, and drizzle with the white wine demi-glace sauce.

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