Sicilian Veal Involtini
Golden-brown veal rolls filled with herbs, cheese, and lemon zest, simmered in a tangy tomato sauce. A comforting family meal with layered flavors and tender meat.
- Prep Time: 30
- Cook Time: 45
- Total Time: 75
- Yield: 8 rolls
- Category: Dinner
- Method: Stir-fry and Simmer
- Cuisine: Sicilian
- Diet: Non-vegetarian
Ingredients
12 thin veal cutlets (1.5 oz each)
1/2 cup fresh breadcrumbs
1/4 cup Pecorino Romano or Parmesan cheese
2 tbsp chopped parsley
2 cloves minced garlic
Zest of 1 lemon
1 cup pine nuts
1/2 cup non-alcoholic verjuice
2 tbsp olive oil
8 toothpicks or kitchen twine
1 cup sun-dried tomato sauce (store-bought or homemade)
1/4 cup chopped basil (for garnish)
Extra Parmesan (for garnish)
Instructions
Pound veal cutlets to 1/8-inch thickness
Season cutlets with salt and pepper
Mix breadcrumbs, cheese, parsley, garlic, lemon zest, and pine nuts in a bowl
Spread the mixture down the center of each cutlet; optional: add a Mortadella slice or vegan pesto
Roll cutlets tightly and secure with toothpicks
Heat olive oil in a skillet over medium heat
Sear rolls until golden (3-4 minutes per side)
Deglaze pan with verjuice and transfer to the pan
Simmer sauce uncovered for 15-20 minutes until thickened
Garnish with basil and extra Parmesan
Notes
Use pre-thinned veal if available
Blood oranges or pomegranate juice work in place of verjuice
Vegetarian version: omit veal and use stuffed zucchini boats
Store in airtight containers up to 3 days