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
- 8 ounces veal scallops (or thin beef cutlets)
- ½ cup fresh breadcrumbs
- ⅓ cup grana padano or parmesan, grated
- 3 tablespoons fresh parsley, chopped
- 1 whole garlic clove, minced
- 1 can (14 oz) San Marzano tomatoes, crushed
- ½ cup dry white wine
- 3 tablespoons olive oil
- 1 to taste salt and black pepper
Instructions
- 1
Mix breadcrumbs, grated cheese, parsley, minced garlic, salt, and pepper in a small bowl.
- 2
Lay veal scallops on a cutting board. Pound each to 1/8-inch thickness with a meat mallet.
- 3
Divide filling evenly among veal pieces, spooning it onto the lower third of each scallop.
- 4
Roll each scallop tightly from the filling end; secure with a toothpick if needed.
- 5
Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, about 90 seconds.
- 6
Sear involtini 2 minutes per side without moving—surface should be golden brown.
- 7
Pour white wine into the skillet. Scrape up any browned bits from the bottom.
- 8
Add crushed tomatoes. Bring to a simmer, then reduce heat to medium-low.
- 9
Simmer gently for 15-18 minutes. Sauce should reduce and thicken slightly.
- 10
Taste the sauce and season with salt and pepper. Remove from heat.
- 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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