Time
prep 0:15
total 0:25
Ingredients
| 12 (2 oz. each) | veal, chicken, or | | pork cutlets pounded thin into scaloppine | | Salt | | Black pepper or | | peporoncini flakes | | 12 | thin slices Fontina or | | 6 oz. | total) | | 12 | thin slices Prosciutto di Parma, Pancetta, Bacon, or | | ham | | 12 | sage leaves | | Lemon |
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Instructions
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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