The original veal saltimbocca (HAZ-16 covered the chicken version) uses true veal scallopine — paper-thin veal from the topside or loin, pounded to 3–4mm. The veal's more delicate flavour than chicken requires more precision: the sage must be fresh (the volatile camphor-thujone of dried sage would overpower the veal's subtlety); the prosciutto must be sliced thin enough to crisp entirely during the brief cook; the pan sauce must be minimal and immediate.
- **True scallopine:** Cut against the grain from a lean muscle, pounded between parchment to even thickness - **Fresh sage only:** Dried sage contains concentrated camphor-thujone compounds that overwhelm the veal. Fresh sage provides the softer linalool-dominant aromatic profile that complements rather than dominates - **Cooking time:** Maximum 90 seconds per side. The veal escalope is so thin that any longer produces tough, dry meat - **The pan sauce:** Deglaze with white wine only — the veal's delicacy cannot support anything heavier. Some preparations add a drop of lemon juice. Nothing more
Hazan