Saltimbocca alla Romana Recipe | Foodal

Ingredients

• 8 thin veal cutlets (approximately 2 ounces each)
• 1 teaspoon freshly ground black pepper
• 8 large, thin slices prosciutto (about 4 ounces total)
• 16 medium-size fresh sage leaves (plus more for garnish)
• 1/2 cup all-purpose flour
• 2 tablespoons butter, divided
• 2 tablespoons olive oil
• 1/2 cup Marsala wine (or dry white wine)
• Coarse salt, to taste
• Lemon wedges, for serving