Imagine a dish that combines the delicate tenderness of veal, the rich creaminess of Grana Padano cheese, and the salty perfection of prosciutto—all rolled into one mouthwatering masterpiece. These Italian veal involtini are not just a meal; they're a culinary journey that transforms simple ingredients into an extraordinary dining experience that will transport you straight to the heart of Italy!
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 60 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 500g veal slices
- 150g Grana Padano cheese, grated
- 100g prosciutto, sliced
- Salt and pepper to taste
- Butter for frying
Instructions
- Prepare the veal slices by laying them flat on a clean cutting board. If the slices are thick, gently pound them with a meat mallet to create thin, even cuts approximately 3-4mm thick.
- Season each veal slice with salt and freshly ground black pepper on both sides. Ensure the seasoning is evenly distributed.
- Sprinkle a generous amount of grated Grana Padano cheese over each veal slice, leaving a small border around the edges.
- Place a thin slice of prosciutto on top of the cheese, covering most of the veal slice.
- Carefully roll each veal slice tightly from one end to the other, creating a compact cylindrical shape. Secure each roll with toothpicks or kitchen twine to prevent unraveling during cooking.
- Melt butter in a large, heavy-bottomed skillet over medium-high heat. Ensure the pan is hot before adding the involtini.
- Carefully place the rolled veal involtini into the skillet, seam-side down. Cook for 3-4 minutes on each side, allowing them to develop a golden-brown crust.
- Reduce heat to medium-low and continue cooking for an additional 10-12 minutes, turning occasionally to ensure even cooking and prevent burning.
- Check the internal temperature of the meat reaches 63°C (145°F) for medium doneness. Remove toothpicks or twine before serving.
- Let the involtini rest for 3-5 minutes after cooking to allow the juices to redistribute and the cheese to set slightly.
- Slice the involtini diagonally and plate, optionally garnishing with additional grated Grana Padano and fresh herbs like parsley or basil.
Tips
- Meat Preparation: Always use a meat mallet to ensure even, thin slices that will roll easily and cook uniformly.
- Cheese Selection: Use freshly grated Grana Padano for the best flavor and melting properties.
- Temperature Control: Use a meat thermometer to ensure precise doneness, aiming for 63°C (145°F) for perfect medium veal.
- Toothpick Trick: Remove toothpicks or kitchen twine before serving to create a clean, professional presentation.
- Resting Period: Always let the involtini rest for 3-5 minutes after cooking to retain moisture and enhance flavor.
- Pan Selection: Use a heavy-bottomed skillet for even heat distribution and beautiful golden-brown crusting.
- Garnish Wisely: A sprinkle of fresh herbs like parsley or basil can elevate the visual appeal and add a fresh flavor dimension.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
