🥩 Veal Involtini (Involtini di Vitello)
Involtini di vitello are thin veal escalopes layered with a slice of prosciutto and provolone, sprinkled with breadcrumbs, rolled up and braised until tender. The meat stays juicy, the cheese melts into the filling and the prosciutto adds a salty depth. They are served hot with their pan juices, often alongside vegetables or potatoes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 thin veal escalopes (about 500 g)
- 8 thin slices prosciutto
- 100 g provolone, sliced
- 30 g breadcrumbs
- 1 garlic clove, minced
- Parsley, chopped
- 2 tbsp olive oil
- 200 ml water or tomato passata
- Salt and pepper
Method
- Pound the escalopes thin and season lightly.
- Top each with prosciutto, provolone, a pinch of breadcrumbs, garlic and parsley.
- Roll up tightly and secure with a toothpick.
- Brown the rolls in olive oil on all sides.
- Add the water or passata, cover and braise gently for 20–25 minutes, turning once.
- Remove toothpicks and serve with the reduced pan juices.
How to make it lighter
- Trim visible fat from the prosciutto before rolling.
- Use a thinner slice of provolone; cheese adds most of the fat here.
- Serve with a large green salad or steamed vegetables instead of bread.
History
Meat rolls of this kind appear in many regional Italian kitchens, from Sicily to the north, under names such as involtini or braciole. Fillings vary by region and family.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →