The literal translation for saltimboca is ‘jumping in the mouth’ – which is what the flavours do when you taste this classic dish!
Beautifully tender veal scaloppini, very thinly cut, is topped first with a slice of pancetta, followed by a slice of prosciutto then a sage leaf and pinned together with a toothpick, then sautéed very quickly, in batches, 1 minute a side, in olive oil…
To prepare veal, take one piece of veal, top with a slice of prosciutto then a slice of pancetta. Top with a sage leaf and secure all with a toothpick. Dredge in flour and set aside, in one layer, while preparing the remaining veal. In a frying pan, heat a generous amount of olive oil and brown veal, in batches, 1 minute per side. Remove excess oil from pan. Melt 200g butter in the pan, add sautéed veal then set aside.
When ready to serve, return pan to stove, add white wine and reduce slightly. Season to taste with salt and pepper. Serves 12.