Italian Involtini


  • 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
  • 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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