Barbecued Veal Cutlets wrapped in Prosciutto and Sage
Sage and Prosciutto adds an amazing flavour to succulent veal. A traditional combination that's hard to beat.
Prep: 15 minutes
Cook: 15-20 minutes
4 Veal Cutlets 250-300g
2 garlic cloves, crushed
8 sage leaves
4 slices of prosciutto
4 tbsp olive oil
maldon salt and freshly ground black pepper
Veal Cutlets: Lightly season the veal cutlets with salt and pepper
(remember the prosciutto is salty) and rub crushed garlic into the meat.
Lay 2 sage leaves on each veal cutlet and wrap in prosciutto. Coat generously
in olive oil, cover and refrigerate 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 barbecue 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, mozzarella and rocket
salad. Alternatively serve with wild garlic or nettle gnocchi with fresh broad beans.