Italian Veal Skewers from Chef Michael Prados

Prep Time: 1 Hour

Yields: 4 Skewers


In the month of July, every Thursday Chef John Folse is "Stirrin' It Up" with kids from all around the Baton Rouge area. Michael Prados of Baton Rouge is 11 years old and has already made a name for himself as a junior food critic in the area. Michael and his family love to cook and enjoy spending time together in the kitchen. They often serve these veal skewers with pasta and a simple tomato sauce.


4 veal cutlets (scaloppini)

salt and black pepper to taste

granulated garlic to taste

¼ cup minced Italian parsley

16 sage leaves

8 thin slices prosciutto

½ cup olive oil

4 tbsps unsalted butter


Note: Soak 4 wooden skewers in water for at least 30 minutes to prevent skewers from burning. Using a meat mallet or bottom of a skillet, pound veal cutlets between 2 sheets of wax paper until ¼-inch thick. Season each veal cutlet to taste using salt, pepper, granulated garlic and Italian parsley. Place 4 sage leaves on top of each scaloppini and top with 2 pieces of prosciutto. Roll each piece jelly-roll style. Using a sharp paring knife, cut each roll into 4 equal pieces approximately ¾-inch thick. Thread 4 pieces on each skewer and continue until all 4 skewers are completed. In a large sauté pan, heat olive oil and butter over medium-high heat. Sauté skewers 10 minutes, turning frequently. Serve with your favorite pasta and tomato sauce.