The Roman stitch (veal, prosciutto and a single sage leaf pinned flat with a toothpick) cooks in three minutes and tastes of all three layers at once. The one discipline is salt: between the prosciutto and the reduced wine the seasoning is already there, so taste before you add any.
Make ahead You can assemble and pin the saltimbocca a few hours ahead and keep them covered in the fridge; cook them just before serving.
Saltimbocca alla Romana
Total 27 min · Prep 15 min · Cook 12 min · Serves 4
Method
Pound the veal slices gently between parchment to an even half centimeter; nick the edges so they stay flat.
Lay a slice of prosciutto on each, a sage leaf in the centre, and pin all three with a toothpick as if sewing a single stitch.
Dust the veal side only with the faintest veil of flour, if using.
Foam the butter in a wide pan over lively heat. Lay in the saltimbocca prosciutto-side down for 1 minute, then flip for 2 minutes more, in batches; never crowd.
Return all to the pan, pour in the wine, and let it bubble to a loose glaze, about 2 minutes, spooning it over.
Plate two per person, pan sauce over, pepper if you like. Eat while it still jumps.
Equipment
Large SkilletWide enough to cook in batches without crowding.Our pick
Rolling Pin · OptionalFor pounding the veal between parchment; a meat mallet or small heavy pan works too.
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