Involtini di Vitello (Veal Rolls with Prosciutto and Sage)

In Italian cooking, involtini are small rolled parcels, usually made with thin slices of meat wrapped around a savoury filling or aromatic garnish. Here, delicate veal escalopes are paired with prosciutto and sage, giving the dish its recognisable salty, herbal depth while keeping the centre tender. A light flour coating encourages quick browning, then the pan juices are lifted with dry white wine and finished with cold butter for a glossy sauce. It is a fast, elegant dinner best served immediately, with lemon added at the end to sharpen the richness.
Recipe by JustRecipes Editorial Team
Content validated: August 2026 How we create recipes
Made this recipe? Rate it
Cuisine style Italian home cooking
Flavor profile Savoury • Herby • Rich
Techniques Pan-frying • Deglazing • Butter-emulsified pan sauce
Key equipment Large frying pan • Whisk
Cooking style Minimal cleanup
Time commitment Under 1 hour

Why this recipe works

  • Prosciutto and sage do the seasoning: The salty prosciutto seasons the mild veal while sage adds a clear, aromatic note without needing a long marinade.
  • Fast cooking keeps the veal tender: Thin escalopes cook in minutes, so the meat stays delicate rather than drying out.
  • Glossy pan sauce: Reducing the wine concentrates the browned pan juices, while cold butter gives the sauce a smooth, spoonable finish.

Get the most out of this recipe

Timing notes

  • Serve immediately: The veal is at its best straight from the pan, while the rolls are tender and the butter sauce is still glossy.
  • Have everything ready: The pan-frying stage moves quickly, so keep the butter, lemon and serving plate close before you start cooking.
  • Best cooked to order: Leftovers can be reheated gently, but the texture is finest on the day the involtini are made.

Ingredient notes

  • Choose thin veal escalopes: Evenly thin cutlets roll neatly and cook quickly, which helps prevent tough or dry meat.
  • Season lightly: Prosciutto brings plenty of salt, so use a restrained hand when seasoning the veal before wrapping.
  • Use lemon to finish: A final squeeze of lemon brightens the wine-butter sauce and balances its richness.

Common mistakes

  • Cooking the veal too long: Thin veal needs only a short sear; remove it as soon as it turns opaque and feels springy.
  • Overfilling the frying pan: If the pan is crowded, the rolls steam rather than brown. Cook in batches if needed.
  • Boiling the butter sauce: Lower the heat before whisking in the butter. A vigorous boil can make the sauce split instead of emulsifying.

Ingredient swaps

  • Without wine: Use a light stock with a little extra lemon for an alcohol-free sauce, accepting that it will be less wine-forward.
  • Gluten-free coating: Use gluten-free plain flour for the same light dusting and browning effect.
  • Softer herb note: Fresh thyme can replace sage if you prefer a gentler, more floral herb flavour.

Equipment you'll need

Large frying pan Mixing bowl Tongs Whisk
Ingredients
Instructions
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  1. Pat the veal dry, then season lightly on both sides with the fine sea salt and black pepper. Lay a couple of sage leaves on each cutlet, then wrap each one with a strip of prosciutto to hold the sage in place. Dust the involtini lightly with the plain flour, shaking off any excess.
  2. Heat the olive oil in a large frying pan over a medium-high heat. Add the involtini seam-side down and cook for 1 to 2 minutes per side until the prosciutto is golden and the veal is just cooked through. Transfer to a warm plate.
  3. Pour the dry white wine into the pan and scrape up any browned bits, then simmer briskly until reduced by about half and slightly syrupy. Reduce the heat to low and whisk in the unsalted butter a little at a time until the sauce turns glossy; do not let it boil. Squeeze in a little lemon juice to taste, return the involtini to the pan for 30 to 60 seconds to warm through, then serve straight away with the sauce spooned over.
  4. Finish with a final grind of black pepper and a little more lemon juice if you like it brighter. Serve immediately while the veal is tender and the sauce is silky.

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Recipe notes

Tips

  • Keep the veal thin and cook it quickly; as soon as it turns opaque and feels springy to the touch, it is done.
  • When you whisk in the butter, keep the heat low so the sauce emulsifies and stays glossy rather than splitting.
  • Alcohol note: the wine reduces but may not cook off completely, so serve with care to children and anyone avoiding alcohol.

Substitutions

  • Replace Dry White Wine with Dry Sherry for a slightly richer, nuttier sauce.
  • Replace Fresh sage with Fresh thyme for a softer, more floral herb note.
  • Replace Plain flour with Gluten-free plain flour for a similar light coating.

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; avoid boiling the sauce or the veal may toughen.

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Recipe overview

  • Servings: 2 servings
  • Total time: 35min (30min active)
  • Difficulty: Medium
  • Cuisine: Italian
  • Allergens:
    Gluten Milk Wheat
One pot
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Equipment you'll need

Large frying pan Mixing bowl Tongs Whisk
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Black pepper

1 cup ≈ 110.4 g
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Dry White Wine

1 cup ≈ 240 ml
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Fine sea salt

1 cup ≈ 268.8 g
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Olive oil

1 cup ≈ 240 ml
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Plain flour

1 cup ≈ 120 g
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Unsalted butter

10 oz ≈ 283 g
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