There are a lot of recipes that subject this dish to sauces made with sweet wines and all kinds of cheeses; my favorite is this very simple, pared-down classic version from a trattoria in the Trastevere, in Rome.

Makes 4 servings

8 veal cutlets (about 2 ounces each)
8 fresh sage leaves
8 slices prosciutto di parma
flour for dusting
salt and freshly ground black pepper
4 tablespoons unsalted butter
½ cup dry white wine
lemon wedges

1. Using a meat mallet, pound each veal slice to about 1/8-inch thick. Place 1 sage leaf and 1 slice of prosciutto on each veal cutlet and fold over to form a sandwich, with the meat inside the prosciutto, Pound lightly with the meat mallet, then secure with toothpicks.

2. In a 10- to 12- inch sauté pan, heat 2 tablespoons of the butter over high heat until it foams and subsides. Season the flour with salt and pepper, and dredge the cutlets lightly in the flour. Add to the pan and cook for 2 minutes on each side. Transfer to a platter and keep warm.

3. Pour the wine into a pan and bring to a boil, stirring with a wooden spoon to dislodge the browned bits on the bottom of the pan. Whisk in the remaining two tablespoons butter and season the sauce with salt and pepper.

4. Return the cutlets to the pan just to reheat, then transfer to plates, pour the sauce over, and serve immediately, with lemon wedges.

Copyright © 2007 by Mario Batali. All rights reserved.