© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: jimmyg
12 veal, chicken, or pork cutlets, 2 ounces each, pounded thin into scaloppine
black pepper or peporoncini flakes
12 thin slices Fontina or Provolone (6 ounces total)
12 thin slices Prosciutto di Parma, Pancetta, Bacon, or ham
12 sage leaves
Place the scaloppine on a tray in a single layer. Season on both sides with the salt and pepper. 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.
Spear each bundle diagonally with a toothpick to prevent unrolling. Heat a grill to medium-high.
Brush the bundles with the olive oil. Grill the bundles until golden-brown on the outside and cooked all the way though, turning to cook evenly, 4 to 5 minutes total. Serve hot, removing the toothpicks first. Squeeze a wedge of lemon to finish.