Veal Saltimbocca

Tenderize the veal cutlets using a bladed meat tenderizer on both sides.

Place the tenderized veal on a baking sheet and pat completely dry with paper towels.

On a separate tray, add all-purpose flour and season with kosher salt. Whisk to combine.

Dredge each veal cutlet in the seasoned flour, making sure to shake off any excess.

Place a few fresh sage leaves on top of each floured cutlet.

Layer a slice of prosciutto over the sage on each cutlet. Gently press down to help it adhere.

Preheat a large skillet over medium heat for about 30 seconds.

Add olive oil to the hot skillet and heat for another 20 seconds, or until the oil shimmers.

Carefully place the veal cutlets, prosciutto-side down, into the hot oil. Cook undisturbed for 2 minutes.

Flip the cutlets and cook for 1 more minute on the other side. Reduce heat to medium-low.

Remove the cooked veal from the skillet and place on a baking sheet. Keep warm in a low oven or warming drawer.

Return the skillet to medium heat. Deglaze the pan by pouring in the Chardonnay, scraping up any browned bits (fond) from the bottom.

Allow the wine to reduce by about three-quarters.

Turn off the heat. Add a few more fresh sage leaves and the cold, cubed unsalted butter to the pan.

Constantly swirl the pan off the heat to emulsify the butter and create a creamy sauce. Do not let it break.

Season the sauce with a pinch of kosher salt.

Plate the warm veal and spoon the pan sauce over the top to serve.