Saltinbocca alla Romana

 Saltinbocca literally means jump in the mouth. Perhaps because of their flavor. Nevertheless, this is a very simple recipe that results in a wonderful secondo or second course. The ingredients are thinly sliced veal cutlets or, in his case, very thin top round. Flatten the pieces with a mallet of the side of a large kitchen knife. Put some flour on a flat dish. Take the slices and over each place a slice of prosciutto di Parma and a large leaf of salvia. sage and place a toothpick through to hold all in place. Coat with flour. 

In a large flat skillet over medium heat place about one table spoon of butter (preferably Irish butter) and a little extra virgin olive oil. The olive oil will prevent the butter from burning. Place the slices with the sage facing down in the skillet and after 30 seconds or so flip them and give an additional 30 seconds. This time is especially important if using top round because you do not want the meat to get dry and tough. Take them off and place on serving dishes, usually two per person. Put a little more butter in the skillet and let it melt. Place some over the slices and you are done. Semplice, facile, veloce e delizioso. Simple, easy, fast and delicious. You may use whateever contorno, side dish you desire.

BTW, it's only fair that the Italian terms are italicized.

Buon appetito