Saltimbocca Skewers

For the saltimbocca skewers, place the veal cutlets on a work surface and cover with plastic wrap. Pat until tender. Cover the cutlets with prosciutto leaves, and scatter the sage leaves on top. Roll up lengthwise. Using a sharp knife, cut the roll into slices about an inch thick. Place these small rolls on the skewers so that they keep their shape. Brush with olive oil.

Grill the saltimbocca skewers on the hot grill for 5 minutes on each side.

Preparation Tip:

For the saltimbocca skewer recipe, you can use chicken cutlets or turkey cutlets instead of veal.

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