Veal Cutlets with Herbs and Ham
Pound the cutlets flat if necessary and season with salt and pepper.
Top each cutlet with two sage leaves and a slice of ham and secure with wooden skewers.
Heat butter and oil in a large skillet. Cook the cutlets on each side 2-3 minutes. Remove and keep warm.
Mix meat juices with broth and lime juice.
To serve, arrange cutlets with one thyme sprig each on plates and pour on the meat juices.
As desired serve with baby carrots and tagliatelle.