At a glance
You're making elegant veal rolls stuffed with salty prosciutto and fragrant sage—a classic Italian dish that comes together quickly in under 45 minutes. The key steps involve seasoning and rolling the veal, searing until golden, then simmering in white wine until tender, with the main attention needed during the rolling and securing stage.
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Prepare the veal
Season the veal cutlets (from any cut) with salt and pepper on both sides. Lay a slice of prosciutto and a few sage leaves on top of each cutlet.
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Roll up
Roll each cutlet up into a neat parcel and secure with toothpicks or however you prefer. I use silicone roulade ties made especially for this purpose.
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Sear
Coat each roll thoroughly in plain flour. Heat oil with a knob of butter in a large frying pan. Sear the rolls on all sides until nicely browned.
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