Ingredients
- 12 Thin Slices Of Veal Scaloppine
- 12 Thin Slices Prosciutto
- 12 Thin Slices Of Provolone Cheese
- 12 Large Fresh Sage Leaves
- Salt & Pepper
- Olive Oil
- Lemon Wedges To Serve
Directions
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Heat up your grill to medium high heat. Pound the scaloppine between two sheets of plastic wrap, until they are less than 1/4 inch thick. Top each slice of veal with one slice of prosciutto, one slice of provolone, and one large sage leaves, trimming as necessary to fit the veal slice. Roll up firmly, and secure with toothpicks.
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Brush the slices lightly with olive oil to prevent sticking, and grill over medium high heat, for about 8 to 10 minutes, turning as needed to brown evenly. Transfer to a serving platter, removing the toothpicks. Serve with lemon wedges.