While traditionalists call for cooking and serving saltimbocca flat, many cooks roll the prosciutto and sage inside the veal, making it more akin to involtini, Italy’s rolled and stuffed meats.
Our recipe is adapted from Lidia Bastianich’s 2001 cookbook Lidia’s Italian-American Kitchen and incorporates all the signature elements of a classic Roman saltimbocca. Veal cutlets are pounded thin, draped with prosciutto and sage, dredged in flour, and fried until they’re crisp.
DIRECTIONS Place 1 veal scallop between sheets of waxed paper. Flatten to thickness of 1/8-inch using mallet or rolling pin. Season veal with sage and pepper. Dredge veal in flour; shake off excess. Melt 3 tablespoons butter in heavy large skillet over medium heat. Add veal and cook until golden 2 to 3 minutes per side.
But in Italy, saltimbocca continues to be a mainstay at trattorias in the Eternal City and beyond. Depending on what region you’re in, the dish might be made with chicken, pork, or fish instead of veal; pancetta instead of prosciutto; or with a layer of mozzarella under the cured pork.