(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.