Involtini di Vitello
Tender veal scallops wrapped around a savory breadcrumb-herb filling, seared until golden, then simmered in a light tomato sauce. A classic Italian elegance that comes together in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Mix breadcrumbs, grated cheese, parsley, minced garlic, salt, and pepper in a small bowl.
Step 2
Lay veal scallops on a cutting board. Pound each to 1/8-inch thickness with a meat mallet.
Step 3
Divide filling evenly among veal pieces, spooning it onto the lower third of each scallop.
Step 4
Roll each scallop tightly from the filling end; secure with a toothpick if needed.
Step 5
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
Step 6
Sear involtini 2 minutes per side without moving—surface should be golden brown.
Step 7
Pour white wine into the skillet. Scrape up any browned bits from the bottom.
Step 8
Add crushed tomatoes. Bring to a simmer, then reduce heat to medium-low.
Step 9
Simmer gently for 15-18 minutes. Sauce should reduce and thicken slightly.
Step 10
Taste the sauce and season with salt and pepper. Remove from heat.
Step 11
Transfer involtini to serving plates. Spoon warm sauce over the top. Serve immediately.
Tools you’ll need
- 12-inch heavy-bottomed skillet
- meat mallet
- cutting board
- small mixing bowl
- wooden spoon or spatula
- toothpicks
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