Saltimbocca alla Romana

Saltimbocca means “jump in the mouth,” and these small pieces of veal topped with prosciutto and sage are meant to be eaten in a single bite. Scaloppine for saltimbocca, which originated in Lazio, are traditionally cut from the leg of the calf but they may be made with whatever is available and inexpensive. The veal is sautéed in garlic-flavored oil and finished with lemon and white wine.

Chicken or pork scaloppine may be substituted for the veal cutlets.

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