VEAL ROLLS WITH PROSCIUTTO AND CHEESE

Veal Rolls with Prosciutto and Cheese image

Number Of Ingredients 6

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1 pound veal cutlets, pounded thin, cut into 8 pieces
salt and freshly ground black pepper
4 slices (thin) imported Italian prosciutto, cut in half crosswise
4 ounces fontina or mozzarella cheese, cut into 8 (2-inch) sticks
12 (about) large fresh sage leaves
2 tablespoons extra-virgin olive oil

Steps:

1 Place the veal cutlets on a flat surface. Sprinkle lightly with freshly ground pepper. 2 Lay a piece of prosciutto on each veal cutlet, trimming it to fit as needed. Place a piece of cheese on one end of each. Roll up the cutlets from the short end, tucking in the sides to form neat rolls. 3 Place a barbecue grill or broiler rack about 5 inches from the heat source. Preheat the grill or broiler. Hold two metal skewers side by side about 1 inch apart like the tines of a large meat fork. Alternate the rolls on the skewers with the sage leaves, beginning and ending with the leaves. 4 Brush the rolls with the olive oil. Grill or broil until the meat is lightly browned, about 5 minutes on each side. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves