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Grilled Veal Saltimbocca with Tomato Oil and Basil



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1 cup tomato paste
1 cup canola oil
1/2 cup extra-virgin olive oil
1 tbsp. + 2 tsp. pepper, divided
3 tsp. salt, divided
24 veal leg cutlets (IMPS/NAMP 1336), cut 1/8 to 1/4 inch thick, about 3 lb.
1-1/2 cups fresh basil, thinly sliced, about 2 oz.
24 slices prosciutto, about 9 oz.
24 slices provolone cheese, cut in half, about 1 lb. 2-1/2 oz.
24 pcs. (12 whole) green onions, cut into 3-inch pieces
6 ea. lemons, cut in half


  1. 1
    For Tomato Oil & Solids: Combine all ingredients such as tomato paste, canola oil, olive oil, 1 tbsp pepper and 1 tsp salt in saucepan. Bring to a boil; reduce heat and simmer gently 15 minutes, stirring occasionally. Let cool. Pour into nonreactive container. Refrigerate, covered, overnight.
  2. 2
    Carefully remove oil that has risen to top of tomato solids. Reserve both oil and solids.
  3. 3
    For Veal Rolls: Place veal cutlet on parchment paper; season with 2 tsp salt and 2 tsp pepper. Spread 2 tsp 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.
  4. 4
    Veal rolls can be made ahead, tightly covered with plastic wrap and refrigerated until service.
  5. 5
    Grill veal rolls over medium heat 13 to 15 minutes for medium doneness (160°F), turning frequently (about every 2 minutes) to brown all sides.
  6. 6
    Drizzle plate with 1 tbsp tomato oil and top with 2 veal rolls. Serve with lemon half.


Beacon Restaurant, New York, NY, Chef Waldy Malouf

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cuisines European, Italian, North & South American, Other North American
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