Saltimbocca alla Romana

Cover the veal cutlets with plastic wrap and pound lightly to a thickness of about 5 mm. Season with just a little salt, keeping in mind the saltiness of the prosciutto, and add pepper.

Place a sage leaf and a slice of prosciutto on each cutlet; secure the meat, sage, and prosciutto together with a toothpick.

Melt the butter in a wide skillet over medium-high heat. Place the saltimbocca in a single layer, prosciutto side up, and cook for about 2 minutes.

Flip the cutlets and sear the meat side for another 1–2 minutes, being careful not to overcook the veal.

Pour in the dry white wine and let it bubble away for 2–3 minutes so the pan is left with a concentrated sauce.

Transfer the meat to a warmed plate. Add hot water to the skillet, scrape up the browned bits with a spatula, and simmer the sauce for 1 minute.

Spoon the sauce over the saltimbocca and serve immediately.