A Neapolitan feast! Giada’s veal saltimbocca

Place the veal chops on a work surface and season with salt and pepper. Place a slice of lemon on top of the chop. Top with two leaves of sage. Wrap the veal, sage and lemon in a large piece of prosciutto and press to seal.

Preheat the oven to 350 degrees F. Warm the olive oil in a large skillet over medium-high heat. Place the veal chops in the hot oil, lemon side down. Sauté until the prosciutto starts to caramelize, about 2 minutes. Turn the veal over and sauté for another 2 minutes. Transfer the veal to a foil-lined baking sheet and bake until medium-rare, about 10 minutes.

Meanwhile, pour off the excess oil from the pan. Deglaze the pan with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Add the chicken broth and reduce by half. Add the tomatoes, cream, salt, pepper and remaining 1 teaspoon finely chopped sage. Stir until combined and hot. Place the veal on top of the sauce to serve. Serve immediately.