Involtini di Vitello (Veal Rolls with Parma Ham and Sage)
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Ingredients
- 500 g veal escalopes
- 8 parma ham slices
- 16 fresh sage leaves
- 20 g plain flour
- 30 g butter
- 15 ml olive oil
- 100 ml dry white wine
- 1 tbsp lemon juice
Nutrition (per serving)
- Calories
- 326 kcal
- Protein
- 33.3 g
- Carbohydrate
- 4.3 g
- of which sugars
- 0.5 g
- Fat
- 17.7 g
- of which saturates
- 7.5 g
- Fibre
- 0.3 g
- Salt
- 1.61 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place each veal escalope between baking paper and bash gently until thin. Lay a slice of parma ham and two sage leaves on each escalope, then roll up tightly and secure with a cocktail stick.
- 2
Dust the rolls lightly in the plain flour.
- 3
Heat the butter and olive oil in a large frying pan over a medium-high heat and brown the veal rolls for 2-3 minutes on each side until golden and cooked through with no pink remaining.
- 4
Pour in the white wine and lemon juice, bring to a simmer and cook for 3-4 minutes until the sauce has reduced slightly and coats the rolls.
- 5
Remove the cocktail sticks and serve the rolls with the sauce spooned over.
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