Veal steaks, also known as scaloppini or escalopes, are very quick to cook. Ask your butcher to cut the veal steaks thinly rather than bat them out, which causes them to shrink more during cooking.
Saltimbocca tastes so good and is so quick to prepare that it ‘jumps in the mouth’, as the Italian name states. There are many versions of this Roman dish, some of which include cheese. This is one of the simplest and, according to my research, most authentic versions of this recipe.