Barbecued Veal Cutlets wrapped in Proscuito and Sage
Sage and Proscuitio adds an amazing flavour to succulent veal.
Wine Recommendation: try a Sangiovese such as a Chianti. See The Mixed Case for details.
Portions: 4 Portions
Preparation: 15 minutes
Cooking: 15-20 minutes
Ingredients
Veal Cutlets
- 4 Veal Cutlets 250-300g
- 2 garlic cloves, crushed
- 8 sage leaves
- 4 slices of proscuito
- 4 tbsp olive oil
- maldon salt and freshly ground black pepper
Method
- Veal Cutlets: Lightly season the veal cutlets with salt and pepper (remember the proscuito is salty) and rub crushed garlic into the meat.
- Lay 2 sage leaves on each veal cutlet and wrap in proscuito. Coat generously in olive oil, cover and refigerate for at least 1 hour or overnight to allow the flavours to develop.
- To Barbecue: Preheat a barbecue to medium. Brush the cutlets with a little more olive oil and place on the barbeque sage side down and cook for 5-6 minutes on each side or until cooked through. Allow the cutlets to rest for 3-5 minutes before serving.
- To Serve: Accompany the veal with a simple tomato, mozarella and rocket salad. Alternatively serve with wild garlic or nettle gnocchi with fresh broad beans.