Roman-Style Saltimbocca (Saltimbocca alla Romana)

Ingredients

To prepare the Roman-style saltimbocca, first lightly pound the veal slices to a thickness of about half a centimeter (1/4 inch) to make them tender.
Lay a slice of prosciutto and a sage leaf over each piece of veal, then secure them together with a toothpick.
Melt the butter in a large non-stick skillet, then add the olive oil.
Meanwhile, dredge the veal cutlets in the flour on the plain meat side only, shaking off any excess.
Place the slices in the pan with the prosciutto side facing up and cook over medium-high heat for 3 minutes without moving them. Once golden brown on the bottom, flip them over and cook for 1 more minute. At this point, deglaze the pan with the white wine.
Let the wine evaporate completely, then remove the pan from the heat. Plate the saltimbocca, spoon the pan sauce over the top, and finish with freshly ground black pepper. Your Roman-style saltimbocca is ready to be enjoyed!