Saltimbocca

Step 1: Place the veal between sheets of cling wrap or paper. Pound it to an even 3 mm thickness with a meat mallet. Cut each piece in half to make 4 pieces in total, then sprinkle both sides with pepper.

Step 2: Fold a slice of prosciutto in half and place it on a piece of veal, trimming it if needed so it does not hang too far over the edges. Place a sage leaf on top. Secure the prosciutto and sage with a toothpick, piercing from the underside. Repeat with the remaining veal.

Step 3: Spread the flour on a plate. Press the side of the veal without prosciutto into the flour, then shake off the excess. Do not flour the prosciutto side.

Step 4: Heat the oil in a large frying pan over medium-high heat. Add the veal prosciutto-side down and cook for 90 seconds, until the prosciutto is golden.

Step 5: Turn the veal and cook the other side for 1 minute. Transfer it to a warm plate.

Step 6: Tip out the excess oil without scraping the pan clean. Return the pan to the stove with the heat still on.

Step 7: Pour the wine into the pan with a pinch of salt. Bring it to a simmer and cook for 20 to 30 seconds, stirring to scrape up the browned bits from the pan. Reduce the wine by half.

Tip: Take care when adding the wine; it will be steamy.

Step 8: Keep the pan on the stove and turn off the heat. Add the butter cubes and swirl the pan, or stir, until the butter melts and the sauce thickens.

Step 9: Divide the veal between plates and spoon the sauce over it. Take care when eating around the toothpicks.