Prosciutto-Wrapped Saltimbocca alla Romana

Lay each veal scallopini flat on a work surface. Season lightly with pepper only (the prosciutto provides salt). Place 2 sage leaves on each piece, then drape a slice of prosciutto over the top, pressing gently so it adheres. Secure with a toothpick if needed.

Lightly dust the flour on the veal side only (not the prosciutto side), shaking off any excess.

Heat 2 tablespoons butter and the olive oil in a large skillet over medium-high heat until the butter is foaming. Place the scallopini prosciutto-side down in the pan. Cook without moving for 2 minutes until the prosciutto is crispy and golden.

Flip carefully and cook the flour-dusted side for another 1-2 minutes until lightly golden. The veal should be just cooked through. Work in batches to avoid crowding. Transfer to a warm plate and tent loosely with foil.

Pour off any excess fat from the skillet. Return to medium-high heat and pour in the white wine, scraping up all the flavorful browned bits. Let the wine bubble and reduce by half, about 2 minutes.

Add the chicken stock and continue to simmer until the sauce reduces to about 1/3 cup, another 2-3 minutes.

Remove the pan from heat and swirl in the 2 tablespoons of cold butter, one at a time, until the sauce is glossy and emulsified. Taste and adjust seasoning.

Remove toothpicks from the veal. Arrange on a warm platter and spoon the pan sauce generously over each piece.