The name means "jumps in your mouth." That is not marketing. A saltimbocca done right is one of the fastest things you can put on a weeknight table, and it is very hard to improve on. Three ingredients on the meat: veal, prosciutto, sage. The pan does the rest.
The technique is specific. The prosciutto side goes down first. As the fat renders, it bastes the veal from above. When you flip, the prosciutto has already become part of the crust. The white wine deglaze at the end becomes the sauce.
Do not flour both sides. Flour only the bottom (the side without prosciutto). Too much flour and you lose the clean flavors that make this worth making.
Set servings and units first. You can change them anytime.
Gently pound each veal slice to about 0.2 in thickness using a meat mallet or the flat of a heavy pan. Work from center to edge.
Lay one slice of prosciutto and one sage leaf on top of each cutlet. Secure with a toothpick.
Spread the flour on a plate. Dredge only the bottom (veal) side of each cutlet in flour. Shake off the excess.
Heat butter and olive oil together in a wide non-stick skillet over medium-high heat until foaming.
Add the cutlets prosciutto-side down. Cook 3 minutes without moving them. The prosciutto will crisp and bond to the veal.
Flip carefully. Cook 3 minutes on the veal side. Season lightly with black pepper (the prosciutto adds salt; taste before adding any).
Pour the white wine into the pan. Let it bubble and reduce for 1-2 minutes until the sharp alcohol smell is gone and a light sauce forms.
Transfer the saltimbocca to plates. Spoon the pan juices over each portion. Remove toothpicks before serving.
You made Saltimbocca alla Romana. Time to eat.
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If the veal slices are thick, cut the cook time rather than pounding them thinner. Overly pounded veal tears. The goal is 5 mm, not paper-thin. And keep the heat at medium-high throughout: too low and the prosciutto steams instead of crisping.
Six Italian regions. Nothing reformulated. Imported direct.
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