Saltimbocca alla Griglia


prep 0:15       total 0:25



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

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