2826 Stuffed Veal Rolls, Sicilian Style
Involtini Messinese
Call it braciole, farsumagru or involtini depending on where you are in Italy and you are talking about meat, specifically thin veal slices that are rolled around a stuffing of breadcrumbs, cheese, herbs or vegetables. These are usually cooked stovetop in olive oil or butter or braised in some sort of sauce or wine. In Messina, Sicily, you will find involtini stuffed with what is called “molica condita,” a combination of dry fresh breadcrumbs, fresh parsley, grated Pecorino Romano cheese, caciocavallo or provolone cheese, garlic, salt and pepper. Tradition holds that the Spaniards introduced this dish. The involtini are also threaded onto wooden skewers and either grilled, baked or pan seared.
Stuffed Veal Rolls, Messina Style
Involtini Messinese
Serves 4
1-12 cups dry breadcrumbs
¼ cup minced fresh parsley
½ cup grated Pecorino Romano cheese
1 large clove garlic, minced
1/2 teaspoon salt
¼ teaspoon ground black pepper
8 thin slices veal cutlet (about 1 pound), at least 3 inches wide and 4 inches long
8 slices Caciocavallo cheese at room temperature
4 tablespoons olive oil or butter plus extra for brushing the involtini
8 wooden skewers soaked in warm water for 20 minutes
In a bowl, combine ½ cup of the breadcrumbs, parsley, Pecorino Romano cheese, garlic, salt and pepper. Add enough water (about ¼ cup) to just moisten the mixture enough so that when a small amount is compacted between your fingers, it holds together and does not fall apart.
Divide and spread this mixture over the veal slices. Top each slice with two slices of the Caciocavallo cheese.
Roll each veal slice up like a jellyroll and tie them in several placed with kitchen string.
Spread the remaining breadcrumbs in a large casserole dish. Brush the involtini with olive oil then roll them in the breadcrumbs on both sides.
If using skewers, remove them from the soaking water and thread two involtini on each one.
Place the involltini side by side on a rimmed baking sheet that has been brushed with olive oil. Set aside.
Preheat the oven to 325F
Bake the Involtini for 12 to 15 minutes or until an instant read thermometer registers 150F
If cooking the veal stove top[, heat the olive oil or butter in a large saute pan and brown the skewered involtini on both sides until nicely browned, about 4 minutes. Remove strings before serving.
Serve with potato salad
How To Make Chicken Sorrentino With Prosciutto, Fontina, And Eggplant
Chicken Sorrentino is an amazing Italian-American comfort food dish. It's probably my favorite Italian chicken dish I recommend you try. Thin seared chicken cutlets are topped with prosciutto, roasted eggplant, and fontina cheese. A light marsala tomato sauce is gently placed on top, before finishing it in the oven. I hope you enjoy this Italian chicken recipe!
Italian Chicken Series:
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Ingredients:
-4 thin chicken cutlets
-1 small eggplant
-1 14 ounce can plum tomatoes
-4 slices prosciutto
-1/2 cup grated fontina cheese
-1/4 cup grated Parmigiano Reggiano
-1/4 cup marsala wine
-1/4 cup diced onion
-2 cloves chopped garlic
-1 cup low sodium chicken stock
-1/2 cup olive oil
-6 Tbsp unsalted butter
-1 cup all purpose flour
-1 tsp kosher salt
-1/2 tsp black pepper
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How to cook Italian Veal Involtini
How to make Veal Involtini, Italian for rolls (roulade). In this recipe thin slices of veal, scaloppine, are rolled up to enclose a filling of prosciutto, cheese, and herbs, then browned and cooked in a skillet. They are easy to make, but look elegant. They are also very delicious.
See the full recipe on my web site at:
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Veal with prosciutto & Burrata cheese
Easy recipe fallow video.
Chicken Parmesan Recipe
Chicken Parmesan Recipe – a classic American-Italian dish. This chicken parmesan is crispy on the outside, juicy on the inside, topped with delicious tomato sauce, mozzarella cheese and lots of parmesan cheese. If you like chicken parmigiana follow this recipe to learn how to make the best crispy chicken parmesan.
Full printable recipe + tips:
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Ingredients:
For the sauce:
1 Onion
3 Garlic cloves, crushed
2 tablespoons Olive oil
28oz (800g) Tomato sauce/marinara
Salt to taste
Pepper to taste
1 teaspoon Oregano
For the chicken:
2 Chicken breasts
1 cup (125g) Flour
2 Eggs, beaten
1½ cup (180g) Breadcrumbs
1/4 cup (23g) Parmesan cheese, grated
For the topping:
Basil
8oz (225g) Mozzarella cheese
2oz (60g) Parmesan cheese
For serving:
Pasta of your choice
Parmesan cheese
Directions:
1. Make the sauce: heat olive oil in a medium sized pan. Add chopped onion and sauté for 5-6 minutes, until slightly golden. Add crushed garlic and sauté for 1-2 minutes.
2. Add tomato sauce, salt, pepper, oregano. Simmer for 5-6 minutes. Set aside.
3. Make the chicken: preheat oven to 425F (220C).
4. Cut each chicken breast into two pieces. Place each piece of chicken breast between two sheets of plastic wrap. Use a mallet or a rolling pin to pound the breasts until they are about ¼ inch (1/2cm) thick. Season the chicken breasts with salt and pepper. Set aside.
5. Set up three wide and shallow bowls/plates. In the first bowl place flour, in the second beat eggs with pinch of salt, in the third bowl mix breadcrumbs, salt, pepper, paprika and parmesan.
6. Dip the chicken breasts in the flour, then dip in the beaten eggs, then cover every cutlet with breadcrumb mixture.
7. Heat 1/2 cup olive oil and 1/2 cup canola oil in a large skillet or pan on medium-high heat. Fry the chicken until golden, about 2 minutes on each side. Place the chicken on a paper towel.
8. Place chicken in a baking dish and top each chicken breast with about 1/4-1/3 cup of tomato sauce. Then, top each chicken breast with fresh basil, mozzarella cheese and sprinkle some parmesan cheese on top.
9. Bake for 15-20 minutes, or until cheese is melted bubbling and golden.
10. While the chicken is in the oven make the pasta: to a large pot filled with water add 1 tablespoon of salt and bring to a boil. When water is boiling, add the pasta and cook according to package directions.
11. Add 1 cup of pasta cooking water and add to remining tomato sauce, scook over low heat for 2 minutes. Drain the pasta and add to the sauce. Grate some parmesan cheese and toss to combine.
12. Serve and enjoy!
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2725 Veal Cutlet Milanese