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!
Servings 4 servings (6 pieces per skewer)
Calories 709kcal
Equipment
- 4 wood skewers soaked in water
Ingredients
- 550 grams veal cutlets 8 cutlets (or scaloppine)
For the filling:
- 1½ cup bread crumbs unseasoned
- 5 tbsps. Parmigiano cheese grated (or Pecorino Romano)
- ¼ cup fresh parsley chopped
- 1 clove garlic finely minced
- ¼ tsp salt
- black pepper to taste
- 1/2 cup olive oil plus extra for brushing and drizzling on the involtini
- 100 grams caciocavallo cheese cut into cubes or sticks
Instructions
- Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.
Prepare the filling
- Prepare the filling by combining in a medium sized bowl the filling ingredients (breadcrumbs to black pepper). Stir in the olive oil until all ingredients are well coated in oil.
Pound the veal thin
- Pound each slice of veal with a mallet until thin. Try not to tear the meat. Cut each slice into 3 pieces approximately 6 x 10 cm wide (for a total of 24 involtini).
Assemble the involtini
- Line a baking pan with foil and place a roasting rack in it. Place the oven rack to the highest possible position and preheat oven to broil.
- Place about 2 tsp of filling in the center of each veal square. Be sure to leave a thin border all around. Place a piece (or cubes) 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.
- When all the involtini have been rolled, brush each roll with olive oil. Dredge them in the remaining breadcrumb mixture.
- Carefully skewer 6 pieces onto each skewer.
- Place on the prepared baking pan, drizzle lightly with more olive oil. Broil for 4-5 minutes per side, until golden and crisp. Serve hot.
Notes
How to serve Sicilian Veal Involtini:
- 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 can be frozen, for up to 3 months, once assembled and prior to cooking them (as I do for my cutlets), then cooked from frozen.How long do leftover veal involtini keep for?
Keep leftovers refrigerated for up to 3 days.Nutrition
Calories: 709kcal | Carbohydrates: 31g | Protein: 47g | Fat: 44g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 140mg | Sodium: 984mg | Potassium: 644mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 5mg | Calcium: 433mg | Iron: 4mg