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A classic Italian veal dish: thin slices of veal (escalopes) are fried with thin slices of Parma ham and fresh sage. In some recipes, the veal is rolled with the ham and sage in the centre and secured with a toothpick; in others it is left flat. It is then dusted with flour and pan–fried with wine or dry Marsala and sometimes cream. Translated from the Italian, saltimbocca means ‘to jump (or leap) in the mouth’.