At a glance
You're making elegant Italian veal roll-ups that come together quickly with just five simple steps. The trickiest part is rolling and securing each cutlet neatly, but once that's done, it's mostly hands-off braising in white wine until everything's tender and delicious.
1/5
Prepare the meat
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 each cutlet.
For this step
0/52/5
Roll up
Roll each cutlet up into a neat parcel and secure with toothpicks or however you prefer. I like to use silicone ties made specifically for rolled meat.
3/5
Sear the rolls
Coat each roll thoroughly in plain flour. Heat oil with a knob of butter in a large pan. Add the rolls and sear on all sides until nicely browned.
For this step
0/3
How it went
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