Saltimbocca alla Romana

One of Rome's most beloved trattoria classics, saltimbocca — literally "jump in the mouth" — pairs thin veal escalopes with cured prosciutto and fresh sage, finished in a white wine pan sauce. It is a dish of elegant simplicity that rewards the best ingredients you can find.

Serves: 4

Ingredients

• 8 veal escalopes (about 700g / 1.5 lb total), pounded to 5mm thick
• 8 slices prosciutto di Parma
• 16 fresh sage leaves
• 30g (2 tbsp) unsalted butter, divided
• 1 tbsp (15ml) extra-virgin olive oil
• 120ml (½ cup) dry white wine (Frascati or Pinot Grigio)
• Salt and freshly ground black pepper
• Lemon wedges, to serve

Instructions

1. Lay each veal escalope flat. Place a slice of prosciutto on top, then press 2 sage leaves against the prosciutto. Secure with a toothpick through all layers.
2. Season the bare underside of the veal lightly with pepper only — the prosciutto provides salt.
3. Heat 15g (1 tbsp) butter and the olive oil in a large heavy skillet over medium-high heat until foaming subsides.
4. Place escalopes prosciutto-side down. Cook 2 minutes until the prosciutto is lightly crisped. Flip and cook 1–2 minutes more until veal is just cooked through. Transfer to a warm plate.
5. Pour off any excess fat. Deglaze the pan with the white wine, scraping up the browned bits. Simmer 1–2 minutes until reduced by half.
6. Remove from heat, swirl in the remaining 15g butter to emulsify the sauce, and pour over the escalopes.
7. Serve immediately with lemon wedges and a simple green salad or roasted Roman-style artichokes.

Cook's Notes: Chicken breast pounded thin is an excellent substitute for veal. Do not overcook — veal toughens quickly. Remove toothpicks before serving.