Saltimbocca di Pollo alla Romana

Saltimbocca traditionally refers to veal cutlets topped with prosciutto and sage, though chicken variations have become equally popular in Roman trattorias.

The name derives from the Italian "saltare in bocca," meaning "to jump in the mouth," describing the immediate burst of flavour upon tasting. While veal remains the traditional base in Rome's historic centre, chicken breast provides an accessible alternative that maintains the essential character of the dish. The combination of cured pork and sage reflects the agricultural traditions of the Lazio countryside, where both ingredients have been staples for centuries.

This preparation exemplifies the Roman approach to cooking - few ingredients treated with respect, allowing each component to contribute distinctly to the finished plate. The addition of white wine to the pan creates a simple sauce that captures the fond and aromatics, a technique common throughout central Italian cooking. ■

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