AT HOME: Veal Saltimbocca

VEAL SALTIMBOCCA
8 veal cutlets
8 slices prosciutto
8 sage leaves
2 tbsp. butter, 2 tbsp. olive oil
¾ cup Marsala or dry white wine with 2tbsp. butter

Lay cutlets out flat, place a prosciutto slice on cutlet, place a sage leave on the prosciutto. Salt and pepper. Roll them up, secure with toothpick.
Heat butter and olive oil in large frying pan. Add veal rolls, turning as needed until cooked. Remove veal rolls to a serving plate.
In the remaining pan, deglaze with Marsala over medium-high heat until reduced. Add rest of butter to make the sauce. Pour over veal chops and serve.