Although veal for saltimbocca is sometimes served rolled up, like a beef olive, the original recipe from Rome calls for it to be flat, with mozzarella melting on top sealed in by a lightly fried slice of prosciutto. Fresh and fragrant sage tucked between the layers and added to the butter for frying is an essential part of the dish, as is the generous glug of dry white wine. Use Frascati, if you can get hold of it, to continue the authentic Roman theme. Chicken or turkey breast escalopes can be cooked in this way too.
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