Name: Quail Saltimbocca
Cuisine: American
Ingredients: 8 quail breasts, pounded thin; 8 fresh sage leaves; 8 thin slices prosciutto di Parma; 1/4 cup all-purpose flour; 3 tbsp olive oil; 1/2 cup dry white wine; 2 tbsp butter; Toothpicks for securing; Lemon wedges for service; *Classic Italian Technique**; 1. **Preparation**:; - Pound quail breasts to 1/4" thickness; - Top each with sage leaf and prosciutto; - Secure with toothpick, dredge lightly in flour; 2. **Cooking Process**:; - Heat oil in large skillet over medium-high heat; - Cook prosciutto-side down first (2 minutes); - Flip carefully, cook 1-2 minutes until done; - Remove quail, deglaze pan with wine; 3. **Sauce Finishing**:; - Reduce wine by half, scraping up browned bits; - Whisk in cold butter for glossy finish; - Return quail briefly to warm; *Service**: Immediately on warmed plates with pan sauce; *Timing**: Must be served immediately for best quality; ##

Quail Saltimbocca

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