Involtini di Vitello (Veal Rolls with Prosciutto and Fontina)
Why this recipe works
- Layered savouriness: Prosciutto seasons the veal from the inside, while fontina adds gentle richness and the wine lifts the pan sauce.
- Fast cooking: Thin veal escalopes cook quickly once rolled, making this a practical dinner with a polished finish.
- Glossy pan sauce: Deglazing the frying pan captures the browned flavour, then butter rounds the sauce into a smooth finish.
Get the most out of this recipe
Timing notes
- Serve promptly: The involtini are at their best straight from the pan, before the fontina firms up.
- Brief resting helps: A short rest lets the juices settle without losing the soft, melted texture of the cheese.
Ingredient notes
- Use thin veal escalopes: Thin cutlets roll neatly and cook through before the outside becomes tough.
- Choose a good melting cheese: Fontina gives the filling its supple texture; Gruyere is a useful substitute with a nuttier flavour.
- Wine changes the sauce: Dry white wine keeps the sauce light, while dry sherry gives a richer and slightly sweeter result.
Common mistakes
- Overcooking the veal: Veal escalopes are lean and thin, so cook only until just done to keep the rolls tender.
- Boiling the butter sauce: Lower the heat before adding the butter so the sauce stays glossy rather than greasy.
- Letting the rolls sit too long: If left to stand for too long, the cheese will firm up and the filling will lose its stretch.
Serving ideas
- Simple sides: Serve with sautéed greens, roasted potatoes or a crisp green salad to balance the buttery sauce.
- Wine pairing: A dry Italian white works well with the veal, prosciutto and fontina without weighing down the sauce.
- Fresh finish: A little chopped parsley or a squeeze of lemon can freshen the dish just before serving.
Equipment you'll need
Ingredients
Instructions
- Lay the veal cutlets out on a board and season both sides with the black pepper. Lay a slice of prosciutto on each cutlet, then divide the fontina cheese between them. Roll up tightly from the short end to make neat little parcels.
- Heat the extra virgin olive oil in a large frying pan over a medium-high heat. Add the veal rolls seam-side down and cook, turning carefully, for 6 to 8 minutes until golden all over and the veal is just cooked through. Transfer to a warm plate.
- Pour the dry white wine into the pan and scrape up the browned bits with a wooden spoon. Simmer for 2 to 3 minutes until reduced by about half. Lower the heat and swirl in the unsalted butter until glossy.
- Return the involtini to the pan and spoon the sauce over them. Warm gently for 1 to 2 minutes, just until the cheese is melting again. Serve straight from the pan with the sauce spooned over the top.
- Let the involtini rest for 2 to 3 minutes before serving so the juices settle. Serve immediately while the fontina is still soft and stretchy.
Recipe notes
Tips
- If the veal cutlets are not very thin, place them between two sheets of baking paper and gently flatten with a rolling pin so they roll neatly and cook quickly.
- Keep the heat low when adding the unsalted butter so the sauce stays smooth and glossy rather than splitting.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the veal is cooked through and piping hot.
Substitutions
- Replace Fontina cheese with Gruyere cheese for a similar melt and a slightly nuttier flavour.
- Replace Dry White Wine with Dry Sherry for a richer, slightly sweeter pan sauce.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container. Reheat gently in a frying pan over a low heat with a splash of water until piping hot, taking care not to boil the sauce hard.
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Recipe overview
- Servings: 4 servings
- Total time: 35min (30min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
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