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Veal involtini with salsa verde
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
"An easy summer dish to savor all year round."
Ingredients:
  • 60ml (1/4 cup) olive oil
  • 1 eggplant, cut into 1cm pieces
  • 75g feta, crumbled
  • 40.00 ml slivered almonds, roasted
  • 2 tsp lemon zest
  • 1 long red chilli, seeded, finely chopped
  • 40.00 ml finely chopped flat-leaf parsley
  • 3 large zucchinis, thinly sliced lengthwise
  • 8 x 80g veal schnitzels
  • Steamed chat potatoes, to serve
  • Rocket leaves, to serve
  • Crusty bread, to serve
  • 125.00 ml finely chopped flat-leaf parsley
  • 20.00 ml finely chopped dill
  • 20.00 ml finely chopped spring onion
  • 1 small clove garlic, crushed
  • 11.80 gm Dijon mustard
  • 60ml (1/4 cup) extra virgin olive oil
Instructions:
  • In a large frying pan over high heat, lusciously heat up 1 tablespoon of oil. Sauté the eggplant for 5 minutes until it's tender. Let it cool down in a bowl, then mix in feta, almonds, lemon zest, chili, and parsley. Season with salt and pepper until harmoniously combined.
  • Heat 1 tablespoon of oil in a large frying pan over medium heat. Cook the zucchinis in 3 batches for 30 seconds on each side until they are slightly softened. Allow them to cool.
  • Preheat the oven to 200C and line a large oven tray with baking paper. Create involtini by layering 3 zucchini slices slightly overlapping lengthwise, place a veal schnitzel on top. Add 2 heaping tablespoons of filling down the center of the veal. Roll up the involtini tightly lengthwise, securing each end with a toothpick. Repeat the process with the remaining zucchinis, veal, and filling to make a total of 8 involtini.
  • In a large frying pan, heat the remaining tablespoon of oil. Cook the involtini in two batches, flipping once, until browned on each side for about 2 minutes. Transfer to an oven tray and roast for 5 minutes until fully cooked. Let them rest for 3 minutes before serving.
  • Prepare the salsa verde by combining all ingredients in a bowl with a splash of 1 tablespoon water and mix well. Season to taste.
  • Plate the involtini, generously drizzle with vibrant salsa verde and enjoy alongside potatoes, peppery rocket, and crusty bread.

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