Name: Saltimbocca alla Griglia
Yield: 4 servings
Ingredients: 12 (2 oz. each) veal, chicken,; pork cutlets pounded thin into scaloppine; Salt; Black pepper; peporoncini flakes; 12 thin slices Fontina; 6 oz. total); 12 thin slices Prosciutto di Parma, Pancetta, Bacon,; ham; 12 sage leaves; Lemon

Servings: 4 persons

12 (2 oz. each) veal, chicken,
pork cutlets pounded thin into scaloppine
Salt
Black pepper
peporoncini flakes
12 thin slices Fontina
6 oz. total)
12 thin slices Prosciutto di Parma, Pancetta, Bacon,
ham
12 sage leaves
Lemon

1
Place the scaloppine on a tray in a single layer.
2
Season on both sides with the salt and pepper.
3
Top each of the scaloppine with 1 slice of Fontina, 1 slice of Prosciutto, and 1 sage leaf, and roll each into a neat bundle.
4
Spear each bundle diagonally with a toothpick to prevent unrolling.
5
Heat a grill to medium-high.
6
Brush the bundles with the olive oil.
7
Grill the bundles until golden-brown on the outside and cooked all the way though, turning to cook evenly, 4 to 5 minutes total.
8
Serve hot, removing the toothpicks first.
9
Squeeze a wedge of lemon to finish.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Saltimbocca alla Griglia

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