Cooking — Veal Saltimbocca – Rolls with Prosciutto and Sage | Yumsto

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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.
For this step
0/5
For 4 servings
- 800 gram
  Veal Shoulder
- 10 gram
  Salt
- 10 gram
  Black Pepper
- 150 gram
  Dry-Cured Ham
- 5 gram
  Sage
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.
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.
For this step
0/3
For 4 servings
- 30 gram
  All-purpose wheat flour
- 10 gram
  Olive Oil
- 10 gram
  Unsalted Butter
Add wine and simmer

Pour in the wine and let it bubble down. Add a splash of water, cover with a lid, and let the rolls simmer gently until tender.
For this step
0/1
For 4 servings
- 150 milliliter
  Dry white wine
Serve

Serve with a side dish of your choice, spooning over the pan juices.
You're done!

Enjoy your meal!

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