Veal And Artichoke Involtini Recipe

Name: Veal And Artichoke Involtini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium artichoke hearts, cooked; 3 oz. asiago cheese, thinly sliced; 2 Tbs. chopped fresh flat-leaf parsley; 1 1/2 lb. veal cutlets, pounded 1/4 inch thick; Salt and freshly ground pepper, to taste; 1/2 cup all-purpose flour; 4 Tbs. (1/2 stick) cold unsalted butter, cut into; 1-inch pieces; 3 Tbs. olive oil; 1/2 cup white wine; 2 Tbs. fresh lemon juice

Servings: persons

6 medium artichoke hearts, cooked
3 oz. asiago cheese, thinly sliced
2 Tbs. chopped fresh flat-leaf parsley
1 1/2 lb. veal cutlets, pounded 1/4 inch thick
Salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
4 Tbs. (1/2 stick) cold unsalted butter, cut into
1-inch pieces
3 Tbs. olive oil
1/2 cup white wine
2 Tbs. fresh lemon juice

1
Put 2 Tbs. artichokes, 2 slices cheese and 1/2 tsp. parsley on each veal cutlet. Roll the veal around the filling and secure with a toothpick. Generously season with salt and pepper.
2
Preheat an electric skillet to medium-high heat. Spread the flour on a plate. Lightly dust the veal rolls with flour and shake off the excess. In the skillet, melt 1 Tbs. of the butter with the olive oil. When the butter foams, add the veal rolls and brown on all sides, 6 to 8 minutes total. Transfer to a plate and cover loosely with aluminum foil.
3
Pour the wine and lemon juice into the skillet and stir to scrape up the browned bits. Bring to a simmer, then turn off the heat. Add the remaining 3 Tbs. butter, stirring constantly until melted. Season the sauce with salt and pepper. Strain the sauce through a fine-mesh sieve.
4
Remove the toothpicks from the rolls, top with the sauce and slice crosswise. Serve immediately. Serves 6.

1553

kcal

Calories

164

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 6 medium artichoke hearts, cooked, 3 oz. asiago cheese, thinly sliced, 2 Tbs. chopped fresh flat-leaf parsley, 1 1/2 lb. veal cutlets, pounded 1/4 inch thick, and more.

Yes, Veal And Artichoke Involtini 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!

Veal And Artichoke Involtini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions