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Export 5 ingredients for grocery delivery
Step 1
Place each veal escalope between plastic wrap and pound with a meat mallet until about 5mm thick. Halve each flattened veal piece widthways, then season meat.
Step 2
Lay a piece of prosciutto on each veal piece and top with 2 sage leaves. Secure with a toothpick.
Step 3
Heat oil and half the butter in a large, shallow frypan over high heat. When very hot, cook veal, prosciutto-side down, for 1 minute (in batches if necessary). Turn and continue cooking for a further 30 seconds, then transfer to a plate and keep warm. Pour wine into the pan to deglaze.
Step 4
Bring to a boil and simmer over medium heat for 3-4 minutes until reduced, scraping up bits on the bottom of the pan.
Step 5
Add the remaining butter and stir to melt.
Step 6
Serve the veal with the sauce poured over, accompanied by baby green beans.
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