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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.

Wine Recommendation: tVeal and Procuito are well suited to a Chianti such as the fruity Chianti's from Prunatelli. 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

  1. Veal Cutlets: Lightly season the veal cutlets with salt and pepper (remember the proscuito is salty) and rub crushed garlic into the meat.
  2. 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.
  3. 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.
  4. 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.