Rolled Veal Scallops with Proscuitto

Think of these as saltimbocca meets spiedini. Pounded veal cutlets get slathered with herbed sage-garlic-lemon butter, then layered with prosciutto and fontina, rolled tight, tied, and threaded onto skewers for broiling. They’re elegant enough for a dinner party and dramatic enough to bring applause as you walk them to the table.

The overnight (or at least 3 hours) rest in the fridge is what makes the rolls hold their shape during broiling. Cold butter inside firms up, the flavors marry, and the rolls compress slightly so they don’t unwind when the heat hits. Skip the rest and you’ll have cheese and prosciutto escaping onto the broiler pan.

Fontina is the right cheese here, not mozzarella. Fontina’s buttery, nutty flavor holds its own next to the prosciutto and doesn’t turn into stringy puddles the way mozzarella does. It melts into a creamy, rich binding that fuses every roll.

Broiling (instead of pan-frying) gives the rolls a crisp, caramelized exterior while cooking them fast enough to keep the veal tender. Basting with the pan juices keeps them glossy and moist.

The dipping sauce of mayo, Dijon, garlic, and dry Marsala is an unexpected bonus, borderline genius. It cuts the richness of the rolls with tang and warm wine sweetness.

Serve with grilled lemon halves, sauteed spinach, and a pile of creamy polenta.

Chef Tips

• Pound the cutlets to ¼ inch; thinner is easier to roll tight.
• Soak wooden skewers 30 minutes before broiling to prevent burning.
• Cut prosciutto and fontina to match the cutlet size exactly.
• Baste aggressively to keep the outside from drying out.

Variations

• Swap fontina for taleggio or gruyère for a different cheese profile.
• Use thin-pounded chicken breast instead of veal for a more budget-friendly version.
• Wrap each roll in a sage leaf under the prosciutto for extra herbal punch.