Saltimbocca alla Griglia
- 12 (2 oz. each) veal, chicken,
- pork cutlets pounded thin into scaloppine
- Salt
- Black pepper
- peporoncini flakes
- 12 thin slices Fontina
- 6 oz. total)
- 12 thin slices Prosciutto di Parma, Pancetta, Bacon,
- ham
- 12 sage leaves
- Lemon
- Place the scaloppine on a tray in a single layer.
- Season on both sides with the salt and pepper.
- Top each of the scaloppine with 1 slice of Fontina, 1 slice of Prosciutto, and 1 sage leaf, and roll each into a neat bundle.
- Spear each bundle diagonally with a toothpick to prevent unrolling.
- Heat a grill to medium-high.
- Brush the bundles with the olive oil.
- Grill the bundles until golden-brown on the outside and cooked all the way though, turning to cook evenly, 4 to 5 minutes total.
- Serve hot, removing the toothpicks first.
- Squeeze a wedge of lemon to finish.
veal, pork cutlets, salt, black pepper, peporoncini flakes, thin, thin, ham, sage, lemon
Taken from www.foodgeeks.com/recipes/20621 (may not work)