Saltimbocca Rolls

Ingredients

• 640 g small veal cutlets (8 small veal cutlets)
• Salt
• Pepper
• 16 sage leaves
• 8 thin slices of Parma ham
• 2 tbsp olive oil
• 2 tbsp butter
• 50 ml grape juice
• 50 ml broth (preferably veal stock)

Instructions

1. 1.

   Lightly pound the cutlets to flatten as needed. Season with salt and pepper.

2. 2.

   Place two sage leaves and a slice of Parma ham on each cutlet, loosely roll up, and secure with wooden skewers.

3. 3.

   Heat butter and olive oil in a large skillet over medium heat. Brown the rolls all around for about 5 minutes. Remove and keep warm.

4. 4.

   Deglaze the pan with grape juice and broth, seasoning with salt and pepper to taste.

5. 5.

   Serve the Saltimbocca Rolls on plates, pouring the reduced sauce over them.