Grilled Veal Saltimbocca with Tomato Oil and Basil

Grilled Veal Saltimbocca with Tomato Oil and Basil

24 Veal leg cutlets (3 lb), cut 1/8 to 1/4 inch thick

2 tsp. Salt

2 tsp. Pepper

1-1/2 cups Fresh basil, thinly sliced

24 Prosciutto slices (9oz)

24 Provolone cheese slices (1 lb 2-1/2 oz), cut in half

6 Green onions, cut into 3-inch pieces

Lemons, cut in half (for garnish)


Lobels: Veal Scalloppine

Tomato Oil & Solids

1 cup Tomato paste

1 cup Canola oil

½ cup Extra-virgin olive oil

1 Tbsp. Pepper

1 tsp. Salt

Combine all ingredients in saucepan. Bring to a boil; reduce heat and simmer gently 15 minutes, stirring occasionally. Let cool. Pour into nonreactive container. Refrigerate, covered, overnight.

Carefully remove oil that has risen to top of tomato solids. Reserve both oil and solids.


1. Prepare Tomato Oil & Solids.

2. For each veal roll: Place veal cutlet on parchment paper; season with salt and pepper. Spread 2 tsps tomato solids over surface. Top with 1 Tbsp basil. Layer 1 slice prosciutto and 2 cheese half-slices over basil. Roll cutlet into tight roulade. Skewer 1 green onion piece onto two 3-inch soaked wooden toothpicks or skewers; secure roulade with picks. Veal rolls can be made ahead, tightly covered with plastic wrap and refrigerated.

3. Grill veal rolls over medium heat 13 to 15 minutes for medium doneness, turning frequently (about every 2 minutes) to brown all sides.

4. Drizzle plate with 1 Tbsp tomato oil and top with 2 veal rolls. Garnish with lemon half.

Makes 12 Servings.