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Veal involtini in tomato sauce
Veal involtini in tomato sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Involtini are delicious stuffed and rolled bundles made from meat, fish, or veggies.
Ingredients:
  • 12 (1kg total) veal schnitzels, uncrumbed
  • 24 medium fresh basil leaves
  • 1 1/2 x 110g tubs buffalo mozzarella, drained, cut into 12 pieces
  • 1 brown onion, finely chopped
  • 700g jar tomato pasta sauce
  • 84.15 gm chicken style liquid stock
  • Small fresh basil leaves, to serve
Instructions:
  • Place a piece of veal on a clean surface, then top it with 2 fresh basil leaves and a piece of mozzarella. Roll up the veal to seal the filling inside and secure it with a toothpick. Repeat this process with the rest of the veal, basil leaves, and mozzarella.
  • In a large non-stick frying pan over medium-high heat, heat half of the oil. Brown veal in batches for 2 minutes on each side. Transfer to a plate and cover to keep warm.
  • In a pan over medium heat, heat the remaining oil. Add the onion and cook, stirring, for 5 minutes until softened. Add garlic and cook for 1 minute until fragrant. Pour in pasta sauce and stock, bringing it to a boil. Reduce the heat to low and return the veal, along with any juices, to the pan. Cook for 5 minutes, turning occasionally, until the veal is cooked through and the mozzarella begins to melt. Season with salt and pepper.
  • Top the involtini and sauce with fresh basil leaves before serving.

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