Making Roulade Skewers
Rinse the cutlets, pat dry, and lay flat. Rinse the basil, shake dry and pluck off the leaves.
Season with veal with salt and pepper, spread with ricotta and top with basil leaves and prosciutto.
Roll the cutlets up from the short side and place 3 rolls each on a plate up side by side. Pierce rolls evenly spaced with 4 oiled wooden skewers. Repeat with remaining rolls.
Cut the rolls between each skewer to make 8 skewers, each with 3 meat rolls. Brown the kebabs in a hot pan with oil on both sides and serve.