The name of this dish is a contraction of the Italian “salta in bocca” or “it leaps into the mouth” because it is so tasty. The name comes from the Latin “saltare,” meaning to leap or jump which is also the basis for the French word “saute,” or “jumped,” a reference to how the contents of the pan should be tossed during this cooking procedure.  This recipe is from Rosso and Lukins’ “The New Basics Cookbook.”

Ingredients:

8 ounces veal scallopine (4 pieces), pounded thin
4 tablespoons butter
1/4 cup Parmesan cheese shavings
4 thin slices prosciutto, cut to fit scallopine
4 fresh sage leaves
1/3 cup dry Italian white wine
1 teaspoon minced fresh sage leaves

Directions:

Season veal with salt and pepper and dust with flour, shaking off excess.  In large skillet saute veal in 2 tablespoons butter over medium-high heat until lightly browned, 1 minute per side.  Transfer to baking dish and sprinkle cheese over.  Cover each slice of veal with 1 slice prosciutto and a sage leaf.  Bake at 375 degrees until cooked through, about 5 minutes.  Meanwhile, add wine to skillet, cook over high heat scraping up brown bits until reduced to 3 tablespoons.  Lower heat and swirl in remaining butter and minced sage.  Arrange veal on plate and pour sauce over.  Serves 2.