Saltimboca Alla Romana (Veal Cutlets with Sage, Roman Style)

1. Pound the veal scaloppini slightly between sheets of plastic wrap or in a 1 gallon resealable plastic bag to a uniform thickness of 1/8-inch, season with salt and pepper to taste.
2. Lay out half of the veal scaloppinis on a clean, flat work surface and layer each of the scallopini with 1 thin slice of prosciutto, folding the prosciutto to fit on the scallopini, then place 1 or 2 whole sage leaves on top of the prosciutto and finish by placing another scallopini on top of the sage. Use toothpicks, if necessary, as skewers to hold the veal packages together*.
3. Set up a dredging station by placing about 1 cup of flour on a flat dish and, one by one, dredge each veal package in the flour and shake off excess. Place the dredged packages on another plate.
4. Heat a large, heavy skillet over medium high heat. Add 1 tablespoon of extra virgin olive oil and 2 tablespoons of butter and sauté the veal packages (a couple at a time) 2 to 3 minutes on one side and 1 to 2 minutes on the second side. As each group of sautéed veal packages is completed, transfer to a warm platter or individual serving dishes (you may keep the cooked scallopini warm in a warm oven until all servings have been cooked) and repeat the sauté process until all the veal stacks have been cooked.
5. When the last of the veal stacks has been sautéed, reduce the heat on your skillet to medium low. Deglaze the pan with the chicken stock and continue cooking the stock until reduced by half. Add the wine, the lemon juice and the remaining 2 tablespoons of butter and swirl until combined to form a sauce. Bring sauce to a boil and cook until slightly thickened (if the sauce fails to thicken, compound a corn starch slurry consisting of 2 tablespoons of COLD water and 2 tablespoons of corn starch and add it to the sauce while stirring to thicken it).
6. Remove the platter (or the individual serving plates) from the oven and pour the sauce over the scallopini and serve immediately sided by Spaghetti con Burro e Formaggio**.

*Carefully remove toothpicks before serving.

**The sauce also makes an excellent sauce to combine with the spaghetti.