For a more flavorful version of Saltimbocca alla Veneta, you can use lamb instead of veal. To make this dish, you will need lamb cutlets, prosciutto, sage leaves, butter, white wine, salt, and pepper. First, season the lamb cutlets with salt and pepper. Then, place a slice of prosciutto and a sage leaf on top of each cutlet. Secure the prosciutto and sage with a toothpick. In a large skillet, melt butter over medium heat. Add the lamb cutlets and cook for 2-3 minutes on each side. Add white wine to the skillet and cook for an additional 2-3 minutes. Serve hot with a side of vegetables or salad.
