Meat rolls with prosciutto and sage

⏲ ~51 min total · prep 16 · cook 35 · 4 servings

By the KFI Test Kitchen · Tested & approved by Jason Lieu, KFI recipe editor

Published Sep 15, 2026 · Updated Sep 15, 2026

Ingredients

• 8 thin beef cutlets, top round or veal scaloppine (about 1 1/2 lb), pounded 1/4 inch thick
• 8 slices prosciutto (about 4 oz)
• 16 fresh sage leaves
• 3 tbsp butter, divided
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 8 wooden toothpicks, soaked in water 10 minutes

Instructions

1. If needed, pound the cutlets between plastic wrap to a scant 1/4 inch; season lightly with pepper only — the prosciutto brings the salt.
2. Lay a slice of prosciutto and 2 sage leaves on each cutlet, roll up tightly, and pin each roll with a soaked toothpick through the seam.
3. Heat the olive oil and 1 tbsp butter in a 12-inch skillet over medium-high; brown the rolls 2 minutes per side, turning so all sides color, in two batches if they don't fit in one layer.
4. Remove the rolls; pour in the wine and scrape up the fond, reducing it by half, about 2 minutes.
5. Add the broth, return the rolls to the pan, cover, and simmer gently 10 minutes, until the rolls are firm and read 145-150°F inside.
6. Off the heat, swirl the remaining 2 tbsp butter into the pan juices until silky; pull the toothpicks and serve the rolls napped with the sage-butter sauce.

Why this recipe works

• Prosciutto seasons the roll The cutlets get pepper only, because the prosciutto wrapped around each one salts the meat from the outside as it braises. One ingredient doing two jobs keeps the ingredient list short.
• Thin cutlets, tight rolls Beef or veal pounded to a quarter inch rolls up around sage and prosciutto and holds its shape with one toothpick. Forty minutes covers the pounding, browning, and a gentle simmer.
• Butter off the heat The last two tablespoons swirl into the pan juices after the burner is off, turning the wine-and-broth braising liquid into a silky sauce. Heat added past that point would split it.

Tips for making this recipe well

Soak the toothpicks

Ten minutes in water keeps them from scorching or splintering in the hot pan. Pin each roll through the seam so it cannot unwind while it browns.

Two batches if needed

Browning only works in a single layer with space between rolls. Crowded rolls steam, and steamed prosciutto turns gray and leathery instead of crisp.

Reduce the wine by half

Two minutes of boiling after the rolls come out burns off the harsh edge and concentrates the fond. Rushed wine leaves the finished sauce sharp.

Gentle simmer only

Ten minutes at a bare bubble brings the rolls to 145 to 150°F inside. A hard boil tightens thin beef into something chewy.

Pull the toothpicks at the table

Wait until the rolls are sauced and plated, then draw each pick out so the rolls do not unwind. Guests get to find out about the sage, not fish around it.

Serving suggestions

Swirl the final butter into the pan juices off the heat, pull the toothpicks, and nap the rolls with the sauce while it is still loose and glossy. Three net carbs a serving makes this one of the lightest plates in the batch, and the sauce does the heavy lifting at the table. Anything that can absorb it belongs alongside; cauliflower mash or roasted vegetables both work. Spoon extra sauce over. It is sage, wine, and butter, and it disappears fast.

Storage and meal prep

The rolls keep 3 to 4 days covered in the fridge, and they reheat best in a covered pan over low heat with a splash of water or broth so the sauce loosens instead of frying. They freeze for 2 to 3 months, thawed overnight, though the prosciutto softens and the sauce can look slightly broken until it is gently rewarmed and stirred. Store the rolls sitting in their sauce rather than drained. The sauce keeps the meat from drying out overnight, which thin beef rolls need more than most dishes.

Variations worth trying

• Pork cutlets Thin pork scaloppine replace the beef and cook to the same 145 to 150°F. The sage and prosciutto suit pork almost better.
• Turkey rolls Turkey cutlets are wider and roll easily, but cook them to 165°F inside. Expect a slightly milder roll that leans on the sauce more.
• Extra sage Three leaves per roll instead of two turns the sauce distinctly herbal. Fried for the extra minute in the pan, the leaves go crisp at the edges.
• Marsala instead of wine Dry Marsala stands in for the white wine and gives the sauce a deeper, nuttier finish. Keep the reduction at half.

Frequently asked questions

Should I salt the cutlets?

Pepper only, as the method says. Prosciutto is aggressively salty and seasons the rolls through the simmer, and added salt pushes the finished sauce past the line.

Why 145 to 150°F and not higher?

Thin beef or veal rolls overcook in minutes, and that range is the safe zone for whole cuts where they are still tender. The carryover during resting covers the rest.

Can I skip the wine?

You can, using another half cup of broth with a teaspoon of lemon juice. The sauce loses some depth but the rolls carry plenty of flavor on their own.

Why did my rolls unwind?

The toothpick was not through the seam, or the rolls were rolled loosely. Roll them tight, pin through the seam where the prosciutto ends, and leave the pick in until serving.

Can I assemble these ahead?

Yes, up to a day. Rolled and pinned rolls hold covered in the fridge, and going into the pan cold adds a minute to the browning. Wait to sauce them until they come out of the simmer.

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