Because sometimes you need a taster while the coals get going…

What you’ll need

6 to 8 thin slices prosciutto
6 to 8 veal cutlets (450g in total), pounded
6 to 8 large fresh sage leaves
Good quality salt and freshly ground pepper
3 tbsp extra-virgin olive oil, plus more as needed
All-purpose flour for dredging
½ cup dry white wine
⅔ cup chicken broth

How To Do It

1 Trim each prosciutto slice to about the same dimensions as a cutlet. Place a slice and a sage leaf atop each cutlet. Working lengthwise, weave a toothpick in and out of the cutlet to secure them, keeping the veal flat. Season with salt and pepper.

2 In a large skillet, heat the oil on medium high. Meanwhile, dredge the cutlets in flour, shaking off any excess.

3 When the oil starts to smoke, add half of the cutlets to the pan, prosciutto side down. Cook them until the prosciutto crisps, about 1 minute. Flip and cook until golden brown, another minute. Transfer to a serving platter; repeat with the second batch of veal, adding oil to the pan if necessary.

4 Add the wine to the empty pan and cook, scraping the pan, until it’s reduced to a couple of spoonfuls. Add the broth and reduce to ⅓ cup, Serve the veal with the pan sauce.

Makes 4 servings