ChefXi OfficialTender veal cutlets rolled with prosciutto and sage, seared to smoky perfection and finished in a vibrant broth infused with fresh lemongrass and ginger.
Lay the veal cutlets flat on a clean surface. Season lightly with salt and pepper. Place a slice of prosciutto and two sage leaves on each cutlet. Roll tightly and secure with a toothpick.
Don't over-salt the veal, as the prosciutto will provide a natural salinity during cooking.
In a large skillet, heat the olive oil over medium-high heat. Sear the veal rolls until golden brown and slightly charred on all sides. Remove from the pan and set aside.
A cast-iron skillet provides the best smoky char for this step.
In the same skillet, add the butter, lemongrass, garlic, and ginger. Sauté for 2 minutes until the aromatics release their essence.
Bruising the lemongrass with the back of your knife helps release the essential oils.
Pour in the chicken broth and lemon juice. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Those browned bits (the fond) are the soul of the sauce.
Return the veal rolls to the skillet. Cover and simmer gently for 10 minutes until the veal is tender and the broth has slightly reduced.
The broth should be silky and fragrant, not overly thick.
This dish is a bridge between two worlds. The key to the 'Involtini' is ensuring the veal is pounded thin enough to roll without tearing. The lemongrass provides a citrusy high note that cuts through the richness of the veal and prosciutto, reminiscent of a classic Saltimbocca but with a Thai soul. Serve with a crisp white wine or a light-bodied red. Respect the lineage, but embrace the evolution.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.