The traditional Roman recipe for Saltimbocca (literally “jump in your mouth”) uses bresaola, a type of “kosher prosciutto” made from a lean cut of beef cured in spices and salt and left to hang for a month. Until kosher bresaola or goose “prosciutto” becomes available in the States, you can replace it with good-quality Hungarian salami, very thinly sliced—but don’t tell any purists, especially Romans!
- 8 (2-ounce) veal cutlets
- Kosher salt
- Freshly ground black pepper
- 16 sage leaves
- ⅔ cup flour
- 8 slices bresaola or goose “prosciutto,” or Hungarian salami, thinly sliced
- ⅔ cup flour
- 4 tablespoon olive oil
On a work surface, lay cutlets between two sheets of plastic wrap. Pound with a meat mallet until about 1⁄8-inch thick. Sprinkle with salt and pepper. Place 1 or 2 thin slices bresaola on top of each piece of veal, pressing it against the meat with your fingers. Place 1 or 2 sage leaves on top of each bresaolo slice, and use toothpicks to hold everything together. Place flour on a tray and dip each prepared cutlet in flour, shaking off any excess. Heat olive oil in a large skillet over medium heat. Place in skillet, veal side down, and sauté the saltimbocca until veal is browned. Turn saltimbocca over and continue cooking until veal is cooked through. Serve warm with their drippings drizzled on top.
GOES WITH: Italian Mashed Potatoes