Saltimbocca
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This dish reminds me of many trips to the region of Ticino, in the south of Switzerland. I’d get on the car from Germany and make the three-hour drive just to enjoy lazy days by Lago Maggiore. At the end of the day, I’d head back to my apartment and take my time making supper from ingredients I brought from Konstanz—because grocery-shopping in Switzerland is crazy expensive. With a few bottles of beer and a balcony view unmatched by no-one (at least in my opinion), I’d indulge in platefuls of Saltimbocca.

Serves 4

YOU’LL NEED:

4 veal cutlets
4 sage leaves
8 slices prosciutto
1/2 cup flour
1 glass white wine
2 tbsp. unsalted butter

TO MAKE:
  1. (Optional) Pound the veal cutlets until they are about half an inch thick.
  2. Season both sides of the cutlets with salt and pepper.
  3. Place one or two slices of prosciutto on top of each cutlet, then a sage leaf. Secure with a toothpick.
  4. Lightly dust the cutlets with flour.
  5. Heat a pan with three tablespoons of olive oil and a tablespoon of butter on medium-high heat.
  6. Starting with the sage side down, fry the cutlets for just a minute. Flip, then cook until the veal is medium, about three minutes.
  7. Move the cutlets to a plate and keep warm.
  8. Add the remaining butter to the same pan and whisk a tablespoon of flour. Cook until the raw edge is gone, about a minute.
  9. Add the white wine and stir until a sauce is formed. If it’s too thick, add water a little at a time.
  10. Serve the Saltimbocca on plates and spoon over the sauce if desired.

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