Roman veal escalopes topped with prosciutto and sage, pan-fried and finished with a quick white wine sauce — the name means 'jumps in the mouth' for how fast it disappears.
Assemble the escalopes
Lay a slice of prosciutto and two sage leaves over each veal escalope and secure with a toothpick.
Dust with flour
Lightly dust the prosciutto side of each escalope with flour, tapping off the excess.
Sear prosciutto-side down
Melt the butter in a large pan over medium-high heat and lay the escalopes in prosciutto-side down, cooking until golden.
2 minFlip and finish cooking
Flip each escalope and cook the other side briefly, since veal this thin cooks through in under a minute per side.
Rest the meat
Lift the escalopes onto a warm plate to rest while you make the sauce.
2 minDeglaze with wine
Pour the white wine into the same pan and simmer, scraping up the browned bits, until it reduces slightly into a light sauce.
3 minSpoon over and serve
Return the escalopes to the pan briefly to coat in the sauce, then serve immediately.
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