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Dinner Tonight: Saltimbocca alla Romana

I hardly ever eat veal, much less cook with it, but something about the recipe in this month's Saveur had me rushing to the butcher. The simplicity and richness of the dish was immensely appealing. Saltimbocca alla Romana is, as you might guess from the name, a classic Roman dish; the name means "jump in the mouth," which it did into mine, quickly. Its preparation takes only a few minutes, and the result is exceedingly elegant.

While I had my butcher flatten out the veal cutlets for me, it's easy to do at home with two sheets of plastic wrap and a pounding utensil (you can even use the bottom of a heavy skillet, like cast iron). Next, thin slices of prosciutto are pressed against the thin veal cutlets so that they gently adhere, and leaves of sage are pinned to the meat with toothpicks. The whole constructed sheet of meat is dredged very lightly in a little flour before sautéeing, which gives it a wonderful crust and later thickens the pan sauce, made from marsala and a little chicken stock. Just remember that you don't really need to salt anything—the prosciutto brings plenty to the party, as will the chicken stock.

About the author: Blake Royer lives in Brooklyn and spends most of his free time cooking and writing about it here at Serious Eats and on The Paupered Chef. From 9 to 5 weekdays, he works as an assistant book editor in Manhattan.

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