Recipe No 309 uncategorized Original 2013 Adapted 2013

Involtini with prosciutto

Involtini can be made with veal or chicken; even beef or pork. Vegetarian versions are made with thinly-sliced eggplant.

Our version is made with delicious, thin slices of veal and is best served with Tomato sauce for involtini

Time

Prep:

Total:

Difficulty
moderate
Yield
4 serves • 1000 g
Metric Imperial

Processes

  • Veal scaloppine, thinly sliced (8 pieces)
    800 g
  • Salt
    5 g
  • Pepper
    1 g
  • Olive oil
    as needed
  1. 01
    Lay in a baking dish.
  2. 02
    Drizzle with olive oil and sprinkle with salt and pepper.

  • Prosciutto (8 slices)
    100 g
  1. 03
    Top each piece of veal with 1 slice.

  • Basil, fresh, leaves only, washed and dried (16 large leaves)
    24 g
  1. 04
    Top each piece with 2 leaves.

  • Fontina cheese, cut into slices (1 triangle)
    100 g
  1. 05
    Divide evenly and top each piece .
  2. 06
    Tightly roll each piece of veal and secure with twine.

  • Olive oil
    as needed
  1. 07
    Lightly drizzle each piece of veal .
  2. 08
    Deep fry in 180°C / 355°F oil for .
  3. 09
    Serve with Tomato sauce for involtini.

Notes

In Australia, we found veal scallopini of good quality, pre-packaged. We also noted that it was not labelled simply 'Veal Scallopini' but rather also came in variations 'Veal Schnitzel Scallopini' and 'Veal Steak Scallopini'. The schnitzel version was lighter in colour and was more thin. The steak was thicker and required pounding down.

Food pairings

Tomato sauce for involtini

Categorisation

Category
uncategorized
Meal
dinner entrée
Cuisine
italian
Diet
omnivorous
Tags
involtini