I was at preschool picking up my son when I was approached by the owner (who has been starting a veggie patch with the kids- yay for food education in preschool!). "what do you do with sage?" she asked. I thought for a minute. "What do I do with sage? Well, I use it in crumbing chicken, it's great in a sweet potato bake....it's used in saltimbocca..."
So then we were given some and the opportunity to create a recipe for it. As it had been grown at preschool, I got miss 4 involved and she loved it. Hammering the veal was the highlight of her day and she declared the finished product the best ever meal that she's ever, ever, ever eaten.
We decided to break from the norm and turn our saltimbocca (jump in your mouth) into involtini (rolls), because then we could practice the skills we've been doing in sushi making. Miss 4 tried the mozzarella before cooking and the texture didn't agree with her, but she loved it cooked- a lesson in science in itself- the texture of the cheese changes when cooked.
Disclaimer: Master 2 refused to eat. But he does that when overtired. And he certainly was this night.
Served with a mix of veggies and rice (in our case with zucchini throughout), this makes a delicious dinner. If you're not a fan of veal, you can substitute it for chicken breast, just keep an eye on it in the oven or it will dry out.
Veal saltimbocca involtini
- 4 veal schnitzels uncrumbed
- 8 slices prosciutto
- 1 ball of mozzarella sliced into 8 slices
- 8 sage leaves
- olive oil for drizzling
- Preheat oven to 180 degrees.
- Pound the veal more to make it thinner.
- Place 2 sage leaves on each piece of veal.
- Place two slices prosciutto on top of the sage on the veal.
- top with two slices of mozzarella.
- Roll the veal up to form an involtini and secure with toothpicks.
- Drizzle with olive oil.
- Bake for 20-25 minutes on an oven tray or until brown and the cheese is oozing.
- Cut into round for kids and serve whole for adults.