Saltimbocca alla Romana

**Saltimbocca alla Romana** **History:** Saltimbocca alla Romana is a classic Italian dish originating from Rome. The name "saltimbocca" translates to "jump in the mouth," reflecting the dish's flavorful and tender nature. It is believed to have originated in the 19th century, combining the traditional Roman flavors of veal, prosciutto, and sage. This dish has since become a staple of Roman cuisine, celebrated for its simplicity and deliciousness. **Ingredients:** - 4 veal cutlets, thinly sliced - 4 slices prosciutto - 8 fresh sage leaves - All-purpose flour, for dredging - Salt and pepper to taste - 1/2 cup (120 ml) dry white wine - 1/4 cup (60 ml) chicken broth - 2 tablespoons (30 grams) unsalted butter - 2 tablespoons (30 ml) olive oil **Instructions:** 1. **Prepare the Veal Cutlets:** - Place the veal cutlets between two sheets of plastic wrap and gently pound them with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.