Saltimbocca alla Romana con salvia fritta

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Saltimbocca alla Romana con salvia fritta

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By

Silvia Colloca

Abstract

This Roman-style veal cutlet consists of bundles of thin pieces of veal, prosciutto and sage leaves dipped in flour and fried. Served with battered sage leaves, it's easy to understand why the name of the dish (saltimbocca) literally means 'leap into the mouth'.

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