8 tenderized veal cutlets,
8 thin slices of prosciutto,
8 slices of cheese (provolone, asiago cheese or Swiss cheese),
1 tsp. chopped garlic,
1 tbsp. chopped fresh sage,
3 tbsp. extra virgin olive oil,
the juice of 1/4 lemon,
1 pinch chili flakes,
pesto sauce (optional),
salt and pepper to taste.
Recipe: Mix together the garlic, sage, olive oil, chili flakes, and lemon juice. Brush the veal cutlets with the mixture. Sprinkle with salt and pepper to taste. Flash-grill the veal on both sides, for just 1/2 minute on each side, until the meat gets grill marks. Place the veal on a tray and top each cutlet with a slice of prosciutto and cheese. Broil in a preheated oven, until the cheese is nicely melted on top. Serve the grilled veal saltimbocca immediately. Garnish with a dot of pesto sauce, if desired. I served the veal saltimbocca from the picture with caramelized carrots, baby bok choy, mashed potato and a wedge of lemon. Check my other veal saltimbocca recipe, here.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.