Veal cordon bleu rolls

I often eat grilled meat or chicken and it is for this reason that I change every now and then, depending on what I find in the fridge. At the base of my rolls there is always prosciutto combined with oil so as not to dry the meat in the oven, based on the filling I also decide to put spices. 

Two layers of tender meat, a stringy filling and a fragrant casing that encloses everything: impossible to confuse the cordon bleu! 

Loved unreservedly by young and old for its tasty filling with double taste and its irresistible crunchiness, this appetizing second course with mysterious origins has spread all over the world and has also been adopted by my kitchen. The recipe of cordon bleu is so greedy that it has inspired us in the creation of other delicious variations also... 

But now let's move on to the ingredients and the complete recipe.

INGREDIENTS (4 people)

4 veal fillets 

100 grams of sliced mozzarella cheese 

100 grams of prosciutto

4 sage leaves

A bunch of aromatic herbs (rosemary, thyme, sage etc)

A glass of meat broth (200 ml)

Salt

Ground black pepper

Extra virgin olive oil

METHOD

First of all we are going to beat the veal with a kitchen mallet so that they soften but above all so that they take a sufficient shape to contain the slice of prosciutto. Lightly season both sides of the fillet and place a slice of prosciutto on top. Then place slices of mozzarella cheese on top. Cover the prosciutto roll the meat on the filling, so that it is completely enclosed inside. It is ensured that it is well sealed with two toothpicks closing the ends. In the center of each involtini roll place a sage leaf with a toothpick. In a wide casserole pour a generous stream of olive oil and over medium heat pass the involtini until they are lightly toasted on all sides, trying not to leave the melted cheese out. Chop the fresh aromatic herbs and incorporate them by sprinkling on top. Add the glass of broth and let it boil, with the casserole covered, about 10 minutes. Before finishing cooking, season again lightly and it is ready to serve.