Saltimbocca Involtini Recipe

Cooking Directions

• STEP 1.Pound the veal or chicken breasts until thin and season with salt and pepper.
• STEP 2.Place a slice of prosciutto and a sage leaf on each piece of meat.
• STEP 3.Roll up the meat tightly and secure with toothpicks.
• STEP 4.Heat olive oil in a skillet and cook the rolls until browned on all sides.
• STEP 5.Remove the rolls from the skillet and set aside.
• STEP 6.In the same skillet, melt butter and add white wine.
• STEP 7.Simmer the rolls in the sauce for a few minutes until cooked through.
• STEP 8.Serve the Saltimbocca Involtini with the sauce spooned over the top.
• STEP 9.Garnish with additional sage leaves, if desired.

Cooking Tips

• Be careful not to overcook the meat, as it can become tough.
• If you don't have veal or chicken, you can use pork or turkey as a substitute.
• Make sure to secure the rolls tightly with toothpicks to prevent them from unraveling during cooking.

Storage and Serving

• Saltimbocca Involtini is best served immediately while still hot.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a skillet over low heat to maintain their tenderness.