Involtini di Vitello Recipe

Name: Involtini di Vitello
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 1 medium onion, finely chopped; 2 tablespoons bread crumbs, preferably fresh (page 580); 1 tablespoon chopped garlic; 1/2 pound chanterelle or shiitake mushrooms, trimmed (discard shiitake stems or reserve for stock) and roughly chopped; Salt and black pepper to taste; 2 tablespoons pine nuts; 1 tablespoon fresh marjoram leaves or 1/2 teaspoon dried; 1/4 cup chopped fresh parsley leaves, plus more for garnish; 1/4 cup freshly grated Parmesan cheese; 8 thin slices veal from the leg (scaloppine), pounded if necessary to less than 1/4 inch thick; 3 tablespoons butter; 1/2 cup dry white wine plus 1/2 cup beef or chicken stock, preferably homemade (page 160), or 1 cup of either

Servings: persons

1/4 cup extra virgin olive oil
1 medium onion, finely chopped
2 tablespoons bread crumbs, preferably fresh (page 580)
1 tablespoon chopped garlic
1/2 pound chanterelle or shiitake mushrooms, trimmed (discard shiitake stems or reserve for stock) and roughly chopped
Salt and black pepper to taste
2 tablespoons pine nuts
1 tablespoon fresh marjoram leaves or 1/2 teaspoon dried
1/4 cup chopped fresh parsley leaves, plus more for garnish
1/4 cup freshly grated Parmesan cheese
8 thin slices veal from the leg (scaloppine), pounded if necessary to less than 1/4 inch thick
3 tablespoons butter
1/2 cup dry white wine plus 1/2 cup beef or chicken stock, preferably homemade (page 160), or 1 cup of either

1
Put half the oil in a large skillet or casserole, preferably nonstick, over medium-high heat.
2
A minute later, add the onion and cook, stirring occasionally, until it wilts, about 5 minutes.
3
Add the bread crumbs, garlic, mushrooms, and salt and pepper and cook, stirring occasionally, until the mushrooms have given up their liquid and become soft, 10 to 15 minutes.
4
Turn off the heat and stir in the pine nuts, marjoram, parsley, and Parmesan.
5
Cool slightly.
6
Put a portion of the filling into the center of each of the pieces of veal and roll up; seal with a toothpick and season the outside of the rolls with some salt and pepper.
7
Put the remaining oil in the skillet and add 2 tablespoons of the butter.
8
Turn the heat to medium-high.
9
Brown the veal rolls quickly, just a couple of minutes per side (it may be easier to do this in batches), adjusting the heat so the meat browns without burning.
10
With all the veal in the pan, add the wine and/or stock and let it bubble away for a moment.
11
Turn the heat to low, then cover the pan and adjust the heat so the mixture simmers gently.
12
Cook until the veal is tender, about 20 minutes.
13
Transfer the veal to a warm platter; if the pan juices are thin, raise the heat to high and reduce, stirring, until less than 1/2 cup of liquid remains.
14
Taste and adjust the seasoning, then stir in the remaining butter.
15
Pour this over the veal rolls, garnish with parsley, and serve.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 1 medium onion, finely chopped, 2 tablespoons bread crumbs, preferably fresh (page 580), 1 tablespoon chopped garlic, and more.

Yes, Involtini di Vitello falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Involtini di Vitello

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions