Involtini di Vitello (Veal Rolls with Prosciutto and Sage)
Why this recipe works
- Simple ingredients, clear flavour: Prosciutto, sage, butter, olive oil and white wine create a savoury sauce without needing a long cooking time.
- Classic rolling method: Rolling thin cutlets around the filling keeps the veal neat, tender and evenly seasoned from the inside.
- Built-in pan sauce: The browned bits left in the frying pan dissolve into the wine, giving the finished sauce more depth with minimal extra work.
Get the most out of this recipe
Ingredient notes
- Choose thin veal cutlets: Thin cutlets roll more neatly and cook quickly; thicker pieces should be gently flattened before filling.
- Season lightly: Prosciutto brings plenty of saltiness, so black pepper is usually enough before cooking.
- Use fresh sage if possible: Fresh sage gives a cleaner, more aromatic flavour than dried sage in this short-cooked dish.
Texture tips
- Keep the simmer gentle: Once the wine is added, a low simmer helps the veal stay tender and prevents the prosciutto from tightening.
- Reduce the sauce briefly: Only simmer uncovered until the pan juices are lightly concentrated; over-reducing can toughen the rolls and leave too little sauce.
Common mistakes
- Do not overcrowd the pan: The rolls need space to brown rather than steam; cook in batches if the pan is small.
- Avoid a dry finish: The sauce should remain spoonable, so reduce it just enough to bring the wine and pan juices together.
Serving ideas
- Serve with something to catch the sauce: Soft polenta, mashed potatoes, buttered greens or a simple risotto all work well with the light wine pan juices.
- Pair with a dry white wine: A crisp Italian white or another dry white used in the sauce keeps the dish bright and balanced.
Equipment you'll need
Ingredients
Instructions
- Lay the veal cutlets flat and season lightly with the black pepper. Top each cutlet with a slice of prosciutto and 2 sage leaves, then roll up tightly.
- Heat the olive oil and butter in a large frying pan over a medium heat until the butter foams. Add the veal rolls seam-side down and cook, turning, for 6 to 8 minutes until lightly golden all over.
- Pour in the white wine and bring to a gentle simmer, scraping up any browned bits with a wooden spoon. Reduce the heat to low, cover, and cook for 10 to 12 minutes until the veal is tender and cooked through.
- Uncover and simmer for 2 to 3 minutes to slightly reduce the pan juices. Spoon the juices over the involtini and serve straight away.
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 evenly.
- Keep the wine at a gentle simmer rather than a rapid boil so the veal stays tender and the prosciutto does not tighten.
- If serving vulnerable groups, make sure the veal is cooked through and piping hot throughout before serving.
Substitutions
- Replace Dry White Wine with Dry Sherry for a slightly richer, nuttier pan sauce.
- Replace Fresh sage with Fresh rosemary for a more robust, piney flavour.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a sealed container with the pan juices. Reheat gently in a covered frying pan over a low heat with a splash of water until piping hot.
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Recipe overview
- Servings: 2 servings
- Total time: 35min (30min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Milk
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