Saltimbocca — "jump in the mouth" — is a Roman preparation of thinly pounded veal (or chicken) escalope covered with a sage leaf and a slice of prosciutto, sautéed until the prosciutto crisps and the meat cooks through in under 5 minutes. The technique is speed and precision: high heat, very little fat, and the understanding that the prosciutto cooks and crisps while simultaneously basting the meat beneath it with its rendered fat.
- **The pound:** The escalope must be thin — 4–5mm. Thicker means longer cooking, which means the prosciutto burns before the meat is cooked. [VERIFY] Hazan's specific thickness - **The assembly:** Sage leaf first (fresh, not dried), prosciutto on top, secured with a toothpick if needed - **The cook:** Prosciutto side down first in a hot pan with minimal butter. The prosciutto's fat renders, crisping the exterior; the meat cooks from the bottom in the butter. Turn once — 90 seconds per side maximum - **The pan sauce:** Deglaze the pan with white wine and a small amount of butter — the fond from the crisped prosciutto dissolves into a sauce of concentrated flavour in under 2 minutes
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