Italian Involtini
Ingredients
1 and 1/4 lb veal cutlets | ||
10 oz prosciutto | ||
8 oz fontina cheese, thinly sliced | ||
7 tbs unsalted butter | ||
flour for dredging | ||
4 sage leaves, minced | ||
kosher salt and black pepper to taste |
Directions:
- On a clean work surface, flatten the veal cutlets and using a sharp knife, cut them into 2 x 4 inch strips.
- Top each strip with a slice of prosciutto and cheese. Roll to enclose and fasten with a toothpick.
- In a large skillet over medium heat, warm the butter.
- Dredge the involtini in the flour, shaking off any excess and add them to the skillet.
- Add the sage and season with salt and pepper.
- Cook for 10 minutes, rotating occasionally.
- Transfer to a platter and serve.
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