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Recipe for 4 portions Veal Saltimbocca: 8 slices pounded veal, 8 slices prosciutto, 8 slices provolone cheese, fresh sage, salt, pepper, garlic infused oil, 24 grape tomatoes, vegetables for vegetable brochettes (zucchini, paddy pan squash, red peppers, onion, mushrooms).
Brush the pounded veal medallions with the garlic oil and season lightly with salt and pepper. Place the fresh sage leaves, proscuitto and provolone on top of every slice. Roll and slice each roll to 3 smaller rolls (approximately the size of a sushi slice).
Thread the veal rolls on the 8 bamboo skewers, alternating with the grape tomato, and grill them over the flat top grill or broil them. Veal Saltimbocca is often cooked flat in a pan, but my presentation is more attractive and original.
I served the Veal Saltimbocca for this photo with roasted vegetable brochette and a star-shaped, roasted beetroot.
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