Veal involtini

July 13, 2010 (Last Updated: January 11, 2019)
Veal involtini recipe

The perfect dish for an elegant lunch. Veal involtini is a traditional Italian dish, tender and oozing with succulent flavours.

Veal involtini

Serves: 4
Cooking Time: 30 mins


  • 8 asparagus spears
  • 4 veal escalopes
  • salt and freshly ground black pepper, to taste
  • 4 thin slices ham
  • 4 thin slices soft cheese
  • cake flour, seasoned with salt and freshly ground black pepper
  • 45ml (3 tbsp) butter
  • 15ml (1 tbsp) olive oil
  • 45ml (3 tbsp) dry Marsala



Wash the asparagus and cut off the woody ends. Blanch in boiling salted water for 3 minutes and drain, reserving 45ml (3 tbsp) of the cooking water.


Place each veal escalope between two sheets of plastic wrap and pound with a meat mallet to make thin rectangles. Season lightly.


Cover each piece of veal with a slice of ham, then a slice of cheese. Place 2 asparagus spears top to tail in the middle of the veal and roll up tightly. Tie with kitchen string and roll in the flour to coat.


Heat 30ml (2 tbsp) of the butter with the oil in a frying pan and fry the rolls over low heat, turning frequently, until golden and tender, about 10 minutes. Transfer to a hot serving dish and keep warm.


Add the Marsala to the veal pan together with the reserved asparagus water and the remaining butter. Bring to the boil and simmer for 3 – 4 minutes, scraping up the bits from the base of the pan. The juices will reduce and darken.


Season to taste and serve the sauce spooned over the veal parcels.


To drink: Domaine Giraud Chateauneuf du Pape 2007 (France), with black fruit, liquorice and spice, a seductive match with rich meat dishes.


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