Saltimbocca alla Romana

Method

1. Trim any connective tissue from the veal and slice into thin cutlets, about 1 cm thick.
2. Season the cutlets with salt and pepper.
3. Place a sage leaf on each cutlet and top with a slice of prosciutto, roughly the same size as the meat.
4. Lightly flour both sides of the meat and press together.
5. Prepare the asparagus: snap off the woody ends, peel the lower part, and set aside.
6. In a pan, melt clarified butter with a clove of garlic. Add the asparagus, a splash of water, thyme, salt, and pepper. Cook until tender.
7. In another pan (or the same after cleaning), melt clarified butter over high heat. Place the saltimbocca prosciutto-side down first. Cook until golden brown, then flip and cook the other side. The meat should be browned outside and pink inside.
8. Remove the cooked saltimbocca and set aside.
9. Deglaze the pan with white wine, scraping up the browned bits. Let the wine reduce slightly.
10. Add a pat of fresh butter and some fresh sage leaves to create a sauce.
11. Return the saltimbocca to the pan, coat with the sauce, and add fresh thyme.
12. Serve with the cooked asparagus on the side.