Veal Cutlets With Prosciutto And Sage Recipe

Saltimbocca, literally meaning "Jumps in the mouth, " Is one of the most classic roman dishes: thin veal cutlets topped with slices of prosciutto and fresh sage leaves, all secured with a toothpick and then pan-fried in butter, with a quick roux sauce made by whisking a bit of flour, white wine, and lemon juice into the remaining butter and juices. I'm not sure if they're called "Jumps in the mouth" Because they're so delicious or because they're so quick to makemaybe both In any case, you can have this light and delicate secondo ready in less than 20 minutes. Many variations exist, of course, but sometimes they are served with capers on top. We would use salt-packed capers, soaked in water for about 10 minutes and then rinsed thoroughly to remove excess salt. Serve with the same white wine you used to make the saucea frascati or colli romani is recommended.