Involtini di Vitello al Prosciutto

Instructions

1. Place each veal escalope between sheets of cling film and pound gently with a meat mallet until about 5mm thick. Season with a little white pepper (no salt — the prosciutto adds plenty).
2. Lay a slice of prosciutto over each escalope, leaving a small border. Place 1–2 sage leaves on the prosciutto. Roll up tightly and secure with toothpicks or tie with kitchen twine.
3. Heat butter and olive oil in a wide skillet over medium-high heat. Brown the involtini on all sides, about 2 minutes per side. Do not crowd the pan.
4. Remove the involtini. Pour in the white wine and let it bubble vigorously for 2 minutes, scraping up the brown bits.
5. Add the chicken stock and return the involtini. Reduce heat to medium-low, cover and simmer for 12 minutes.
6. Remove the involtini and rest on a warm plate. Simmer the sauce for 3 more minutes until glossy. Swirl in 10g cold butter for richness.
7. Remove the toothpicks. Plate the involtini, spoon sauce over and garnish with a few fresh sage leaves. Serve with creamy polenta or roasted vegetables.

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