Veal Saltimbocca - cooking recipe

Ingredients

8 None veal schnitzels
8 slices prosciutto
16 None fresh sage leaves, plus 2 tbsp coarsely chopped
3 1/2 tbsp butter
1 cup dry white wine
1 tbsp lemon juice

Preparation

Top each piece of veal with prosciutto and sage leaves. Fold in 1/2 and secure with toothpicks or small skewers.
Melt 1/2 the butter in a large frying pan over medium-high heat. Cook veal, in batches, until cooked to your liking. Remove from pan and cover to keep warm.
Add wine to pan and bring to a boil. Boil until reduced by 1/2. Stir in remaining butter, lemon juice and chopped sage.
Remove toothpicks from veal. Serve veal with pan sauce.