Saltimbocca Alla Romana: The Irresistible Roman Dish That Will ‘Jump in Your Mouth’

Traditionally made with thinly sliced veal, this recipe works just as well with chicken breasts; just be sure to slice and pound them thin, and cook for a few minutes longer. Giulia Scarpaleggia

The literal translation of saltimbocca is “jump in the mouth”—yes, that is really what they do once the plate is placed in front of you. You’ll eat them in a single bite; they are irresistible.

The simple dish of veal cutlets, prosciutto, and sage is believed to hail from Brescia, but now is a fixture on many Roman trattoria menus, as well as a staple of effortless home cooking. That’s why I find it a genius recipe.