Name: Veal Slices Topped with Prosciutto and Sage (Saltimbocca alla Romana)
Total time: 30 min
Yield: Serves 4 as a main course or 6 as part of a multicourse Italian meal
Cuisine: Italy
Ingredients: 1 sage leaf for each slice of veal; 2 tablespoons vegetable oil; 2 tablespoons butter; ¼ cup all-purpose flour; ¼ cup dry white wine; Salt; 1 pound veal scaloppine; 4 ounces prosciutto, thinly sliced

Preparation info

Serves
4
as a main course

Difficulty
Easy
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Salta in bocca in Italian means “jump in the mouth, ” because that is exactly what you want these tasty veal slices to do. This is the classic Roman rendition. In Sorrento, they add a slice of mozzarella, which is also very good. Since you can’t turn these over while cooking, put a lid over the pan for about a minute to let the cheese melt.