Saltimbocca

Cover the escalopes with plastic wrap and gently pound them to an even thickness of 7–8 mm.

Place a sage leaf and a slice of prosciutto on top of each piece of meat, pressing the prosciutto down slightly so it adheres.

Lightly pepper the side without the prosciutto.

Dredge the meat in flour and shake off any excess well.

Heat a skillet, add the olive oil, 10 g of butter, and the remaining sage leaves.

Place the meat prosciutto-side down and cook for 1 minute, then flip and cook for another 2–3 minutes. Transfer the meat to a plate and tent with foil.

Pour the white wine into the same skillet and add a pinch of sugar, letting it bubble for 1–2 minutes to reduce by half.

Lower the heat to minimum, add the cubed ice-cold butter, and whisk vigorously to emulsify the sauce.