Cut veal leg into eight cutlets, pound to 5 mm and place one prosciutto slice on each. Mix home-ground sage with flour.

Ingredients

• 600 gVeal, leg, top round, cap off, cutlet, boneless, raw
• 80 gHam, prosciutto
• 2 gSpices, sage, ground
• 20 gWheat flour, white, all-purpose, unenriched
• 30 gOil, olive, salad or cooking
• 20 gButter, without salt
• 100 gAlcoholic beverage, wine, table, white

Method

1. Cut veal leg into eight cutlets, pound to 5 mm and place one prosciutto slice on each. Mix home-ground sage with flour.
2. Dust only the underside of the veal, heat 30 g oil to 185 °C and cook two cutlets at a time for 90 seconds prosciutto-side down and 60 seconds on the other side. Move meat to a warm plate.
3. Pour wine into the pan, add butter and reduce for 3 minutes to 80 g glossy juices. Return veal for 1 minute until the thickest piece reaches 63 °C; serve with all juices.
4. Rest for 2 minutes and divide eight cutlets with their juices into four servings.