4 large veal cutlets

4 prosciutto slices

4 sage leaves

4 fresh basil leaves

1/4 cup (60 ml) olive oil

1/4 cup (60 ml) butter

1 shallot, finely chopped

2/3 cup (150 ml) Marsala wine

2/3 cup (150 ml) white wine

Salt and pepper

Flatten the cutlets, if necessary. Place a slice of prosciutto and a sage leaf on each cutlet. Secure with a toothpick.

In a skillet, heat half the oil and butter. Brown two saltimbocca on both sides over medium high heat. Repeat with the remaining butter, oil and meat. Remove from the skillet and set aside.

Add the shallots to the skillet and sauté for 1 minute. Increase the intensity of the fire and deglaze with the wine. Reduce for about 1 minute. Put the cutlets in the sauce to warm up. Serve immediately.

You could serve saltimbocca with grilled vegetables. If time permits, serve with the White Chocolate Potatoes Logs. Delicious!

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