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Veal wrapped with prosciutto and sage, pan-seared in butter — Roman elegance on a plate. This high protein mediterranean dish is quick to prepare and makes a refined family dinner.
Place the veal cutlets between two sheets of plastic wrap and gently pound to 1/4-inch thickness for even cooking.
Lay out the veal pieces, season lightly with salt and black pepper, then top each with a sage leaf and a slice of prosciutto; press gently so the prosciutto adheres.
Dredge only the veal side (not the prosciutto side) in flour, shaking off any excess—this will promote crispness.
In a large skillet, heat 1 tbsp olive oil and 2 tbsp butter over medium-high heat until butter is foaming but not browning.
Add the veal, prosciutto-side up, and sear for about 2 minutes per side; avoid overcooking by removing the cutlets just as they turn golden and are barely cooked through.
Transfer veal to a warm plate; add the dry white wine and remaining 1 tbsp butter to the skillet, scraping up browned bits, and reduce for 1–2 minutes over medium heat until slightly thickened.
Return veal to the skillet briefly, spooning sauce over, then serve immediately with pan sauce drizzled.
