Sicilian Veal Involtini

Sicilian veal involtini, also known as braciole Messinese, are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Please note that this post was updated on January 25, 2022 with modifications in order to provide you with a more authentic recipe.

Sicilian veal involtini: veal rolls, spiedini or braciole Messinese. Whichever way you call them, these are a must try! 

These little skewered bundles of deliciousness are unlike the braciole simmered in the Sunday sauce that you may be familiar with. They are one of the best things I tasted during my travels in Sicily and well worth recreating at home!

What are Sicilian veal involtini?

Sicilian veal involtini, which means rolls, are known as braciole Messinese in Sicily, referring to their origins from Messina. You will find them in most restaurants and they are sold already prepared in butcher shops in the province in Messina.

They are made up of tender slices of thin meat coated with a savory breadcrumb mixture wrapped around cheese, then grilled until the cheese in the center melts and the breading is crisp and golden!

Possible variations:

• Involtini can be made with a variety of different meats such as veal, beef, chicken or pork. And they are also made with thinly sliced swordfish which I had the good fortune to sample in Sicily, also delicous!
• The filling for these small braciole may vary. The base consists of seasoned breadcrumbs and chopped pine nuts and/or raisins are sometimes added to the breadcrumb mixture. Finely chopped pistachios may also be added to the breading in which they are coated in once rolled.
• Cheese, usually cut into cubes or sticks, added to the center is usually a variety with a sharp flavor (as opposed to milder tasting mozzarella) such as caciocavallo, provolone or scamorza.

Try out different ingredient combinations to create a variety of involtini!

How to cook Sicilian style braciole?

In Sicily they are served grilled, or cooked alla brace, for a just a few minutes per side.

However, they can be prepared all year long and cooked on the stove top in a grill pan or broiled in the oven. The important thing is cook them for just a few minutes per side to avoid tough and chewy meat.

Ingredient list:

• Veal cutlets: or scaloppine pounded thin
• Breadcrumbs: unseasoned
• Grated Parmigiano or Pecorino Romano cheese
• Parsley: freshly chopped
• Garlic: a small clove, finely minced
• Caciocavallo cheese: cut into cubes or sticks. Provolone or scamorza may also be used.
• Salt and pepper, to taste
• Olive oil

The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.

Step by Step Instructions:

Prepare the filling:

• Begin by soaking 4 wood skewers in water to prevent the tips from burning in the oven. Alternately, cover the exposed ends in foil during baking.
• Combine breadcrumbs; grated Parmigiano or Pecorino Romano cheese; freshly chopped parsley; a clove of minced garlic; salt and pepper in a bowl.
• Stir in enough olive oil to coat the mixture.

Pound the veal thin:

• Place a sheet of plastic wrap over the veal and use a meat mallet to pound the meat until it is thin. Avoid making tears in the meat or it will be difficult to roll. 
• Cut each slice into 3 pieces, approximately 6 x 10 cm. You do not have to be too precise and your pieces may vary according to the shape of your cutlets. 

Assemble the veal involtini:

• Place your oven rack on the highest possible position in the oven and preheat to broil. Line a baking pan with foil (for easy cleanup) and place a roasting rack in the pan.
• Place 2 tsps. of breadcrumb filling on each square of veal. Place a piece (or cubes if you prefer) of cheese in the center.
• Wrap the meat around the cheese as you would a burrito: fold the sides over and tightly roll the meat. Place seam side down. Continue rolling the remaining meat squares.

 

• Lightly brush each involtini with olive oil and dredge each piece in the remaining breadcrumb mixture.

• Place 6 pieces of veal on each skewer.

Broil the veal involtini:

Lightly drizzle the skewered veal involtini with olive oil. Broil for 4-5 minutes per side until the breadcrumbs are golden and crisp. Serve hot.

Recipe Notes

To serve

• Although usually served as a main dish, Sicilian veal involtini may also be served as an appetizer. Secure each roll individually with a toothpick for a bite sized appetizer.
• Serve as a main dish along with a green salad and/or vegetables such as roasted potatoes; sautéed rapini with garlic or grilled vegetables.

Can involtini be frozen?

Although I have not not personally frozen these, I am quite certain they freeze well. Freeze them, for up to 3 months, once assembled and prior to cooking them (as I do for my cutlets), then cook from frozen. 

How long do leftovers keep for?

Keep leftovers refrigerated for up to 3 days.

Have you tried out this recipe? If so, please let me know how much you enjoyed it by rating it in the recipe card below. Feel free to Pin it for later. Buon appetito!

Check out more Sicilian main dish recipes!

• Coniglio in Agrodolce
• Roast Chicken with Potatoes, Onions and Raisins
• Italian Stuffed Chicken
• Sicilian Braciole with Prosciutto and Raisins
• Sicilian Fish with Onions, Mint and Vinegar
• Stuffed Eggplant and Peppers in Tomato Sauce
• Baccala alla Ghiotta