🌎 The World Cookbook

6 thin veal cutlets
3 large slices Parma ham , to be divided in half, (or 6 small slices)
6 fresh sage leaves
2 tablespoons butter
3 tablespoons olive oil
2 tablespoons flour
1 cup dry white wine
Salt
Black pepper , freshly ground
A few capers (optional)

Sprinkle the flour on a large plate. Arrange the veal on a large cutting board, and place a piece of ham, slightly smaller than the veal, onto each slice. Place a sage leaf in the center, and secure it to the meats with a toothpick. Lightly coat each saltimbocca with flour, tapping to remove any excess. Heat 1 tablespoon of butter and all of the olive oil in a large Dutch oven over a medium heat. Fry the meat for about 40 seconds, until it begins to brown, then add the white wine. Simmer for about 1 minute over medium-low heat, shaking the pan, and making sure the sauce coats the surface of the meat. Remove the saltimbocca from the pan, leaving behind the juices, and place into a serving dish. Season with salt and pepper. Add the remaining butter to the pot and let the sauce thicken for a few seconds, until it forms a cream. Serve immediately garnished with capers (optional).