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Saltimboccais a dish made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one's own taste.
1. Preheat oven to 130°C and line 2 oven trays with baking paper. Put tomatoes on 1 prepared tray. Drizzle with ½ the oil and season. Bake for 1 hour or until tomatoes have softened and shrivelled slightly.
2. Meanwhile, put cutlets on a flat, clean surface. Scatter over sage and zest, and season with black pepper. Wrap each cutlet with 3 slices prosciutto, and press firmly with fingers to secure.
3. Heat a large frying pan over a medium-high heat. Add cutlets and cook for 4 minutes on each side or until well-browned. Transfer to remaining prepared tray and bake for 10 minutes.4. Divide roasted tomatoes, between 4 serving bowls and top each bowl with 1 cutlet and a little of the goat’s cheese and basil. Drizzle each with a little of the remaining oil to serve.