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Veal involtini with tomato and basil sauce
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Try budget-friendly veal involtini with savory tomato sauce for a gourmet experience.
Ingredients:
  • 1/2 medium eggplant, thinly sliced
  • Olive oil cooking spray
  • 500g veal schnitzel
  • 4 slices prosciutto, halved lengthways
  • 2 x 400g cans Italian tomatoes with olives
  • 1 garlic clove, crushed
  • 20.00 ml finely chopped fresh basil leaves
  • 18.20 gm olive oil
  • Cooked pappardelle pasta, to serve
  • Fresh basil leaves, to serve
Instructions:
  • 1. Preheat oven to 180°C/160°C fan-forced and grill on medium-high heat. 2. Place eggplant on a foil-lined baking tray and spray with oil. 3. Grill for 3 to 4 minutes on each side until golden and tender. 4. Allow to cool for 5 minutes before serving.
  • Place a piece of veal on top of prosciutto and eggplant. Roll up to seal, securing with toothpicks. Repeat with the rest of the veal, prosciutto, eggplant, and toothpicks.
  • In a 5cm-deep, 28cm x 18cm ceramic baking dish, mix together tomato, garlic, and basil. Heat oil in a large frying pan over medium-high heat. Add veal and cook for 2 minutes per side until browned. Transfer veal to the baking dish. Bake for 20 minutes until veal is cooked and tomato mixture thickens slightly.
  • Remove toothpicks and discard. Slice the veal, then divide the pasta between bowls. Top with the tomato mixture and veal, sprinkle with basil leaves, and serve.

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