Veal Saltimbocca

A classic Italian dish originating in Rome. Tender veal cutlets are wrapped with prosciutto and topped with a fragrant sage leaf.

In a large skillet or sauté pan, heat equal parts olive oil and butter over medium heat.
Add Saltimbocca cutlets to pan and pan fry, about 1 minute per side.
You want the the prosciutto to become a crisp ruffle and the veal to lightly brown.
Transfer cutlets to a paper towel-lined plate to drain, then serve and enjoy.