(Literally ‘jump in the mouth’)


  • 8 Veal Cutlets
  • 8 Slices of Prosciutto
  • 8 Sage Leaves
  • 1/4 cup of butter
  • Salt & Fresh ground pepper
  • Dry white wine


Pound the cutlets with a meat-bat until very thin. Lay a slice of prosciutto and a sage leaf on each cutlet and secure with a toothpick.

Heat the butter in a wide skillet and add the cutlets brown on both sides over a high heat adding a pinch of salt, pepper and a few tablespoons of wine.

Cook till the wine has evaporated but for no more than 5 mins. Remove to a serving dish, pour over the juices from the pan and serve at once.