Modernist Recipes DB

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

30 minutes total

Difficulty

moderate 

Yield

1000 g (servings 4 )

Ingredients
Weight
Volume
Procedure
A
Veal scaloppine, thinly sliced
800 g
8 pieces
Salt
5 g
12½ dash
Pepper
1 g
10 dash
Olive oil
as needed
1
Lay in a baking dish.
2
Drizzle with olive oil and sprinkle with salt and pepper.
B
Prosciutto
100 g
8 slices
3
Top each piece of veal A with 1 slice.
C
Basil, fresh, leaves only, washed and dried
24 g
16 large leaves
4
Top each piece B with 2 leaves.
D
Fontina cheese, cut into slices
100 g
1 triangle
5
Divide evenly and top each piece C.
6
Tightly roll each piece of veal and secure with twine.
E
Olive oil
as needed
7
Lightly drizzle each piece of veal D.
8
Deep fry in 180°C / 356°F oil for 2 minutes.
9
Serve with Tomato sauce for involtini.

Original: 2013. Adapted: 2013.

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.

Nutrition
Serving size 250 g; calories 629.1 kcal, kilojoules 2632.8 kJ, protein 70.2 g, carbohydrates 1 g, sugar 0.5 g, fat 36.3 g, saturated fat 14.9 g, unsaturated fat 28.4 g, trans fat 0.1 g, fiber 0.2 g, cholesterol 249.5 mg,

Type uncategorized

Author

Yield

g

Servings

Serving size 250 g

Serve

Per
serve
Energy (kcal)629.1
Energy (kJ)2632.8
Protein (g)70.2
Fat (g)36.3
Carbs (g)1
Sugars (g)0.5
Fiber (g)0.2
Sodium (mg)976.7
Cholesterol (mg)249.5

Full details