Saltimbocca means “jump into the mouth,” which is precisely what these delicious stuffed and sauced cutlets do. Prosciutto and sage are the traditional stuffing, but a slice of cheese is often added as well. If desired, use chicken or turkey breast instead of veal. For tips on pounding veal into cutlets, see here.

Pound to slightly less than ⅛ inch thick:

Season with:

Lay the scaloppine out flat and top each with:

Roll the veal around the filling and secure with toothpicks. Heat in a large heavy skillet over medium-high heat:

Add the veal packets and cook, turning once, until lightly browned, about 1 ½ minutes on each side. Transfer to a platter and cover with foil to keep warm. Add to the hot skillet:

Bring to a boil, scraping the bottom of the skillet with a wooden spoon to loosen the browned bits, and boil until the wine is almost evaporated. Add:

Boil over high heat until reduced to about ½ cup. Remove the skillet from the heat and stir in:

Taste and adjust the seasonings, adding a bit more lemon juice to taste. Pour the sauce over the veal packets.