Veal Involtini

A Busy Mom's Delicious Veal Involtini: A Weeknight Winner

As a working mom, time is my most precious commodity. Dinner needs to be quick, delicious, and preferably something the whole family will enjoy. That's why I've perfected this Veal Involtini recipe – it's elegant enough for a special occasion, but simple enough for a busy weeknight.

The secret to this dish isn't some exotic ingredient or complicated technique; it's all about using high-quality veal. I always opt for veal cutlets from the leg – they're leaner and have a more tender texture. The pounding step is crucial, ensuring that the veal cooks evenly and quickly. Don't skip it! And while I understand that pounding meat might seem intimidating, it's really quite straightforward. After you get the hang of it, you'll be amazed at the difference in the final result.

This recipe lends itself to preparation ahead of time. You can easily pound the veal, prepare the flavorful garlic-parsley paste, and assemble the rolls earlier in the day. This way when dinner time arrives, it just takes a quick grill to finish them off. Perfect for those evenings when you're rushing home from work or dealing with kids' activities.

The combination of savory veal, aromatic garlic and parsley, and the crispy breadcrumbs is a symphony of flavors. The slight char from the grill adds another layer of deliciousness. I love serving this with a simple side salad and some crusty bread to soak up the flavorful juices.

This recipe is also incredibly versatile. Feel free to experiment with different cheeses, herbs, or even add some sun-dried tomatoes to the filling for a Mediterranean twist. The possibilities are endless! But trust me on the quality of the veal – that's the one ingredient that truly elevates this dish from ordinary to extraordinary. I've tried it with different cuts, and the leg cut simply can't be beat.

So, next time you're looking for a sophisticated yet surprisingly easy weeknight dinner, give my Veal Involtini a try. It's a guaranteed crowd-pleaser that will impress your family and friends, without requiring hours in the kitchen. Your family will love it!

Ingredients:

This recipe makes a delicious and easy meal for 4-6 people.

• 1 1/4 cups olive oil
• 1/2 cup chopped fresh flat-leaf parsley
• 5 garlic cloves, minced
• 1 teaspoon black pepper

Tips and Tricks for Success:

• Don't over-pound the veal: You want it thin but not flimsy.

• Use good quality bread crumbs: Panko bread crumbs work exceptionally well for this recipe.

• Don't overcrowd the grill: This will ensure even cooking and a nice golden-brown color.

• Make it ahead: The veal rolls can be assembled a day in advance and refrigerated until ready to grill.

• Serve immediately: The veal is best served hot and fresh off the grill.

Serving Suggestions:

This delicious veal involtini is perfect for a family meal or a special occasion. Here are some ideas to complement this wonderful dish:

• Serve it with a simple side salad – a mixed green salad with a light vinaigrette dressing pairs well with the richness of the veal.
• Add some roasted vegetables to the plate – asparagus, zucchini, or bell peppers complement the savory flavor of the dish.
• Serve it with crusty bread – this is a great way to soak up all of the flavorful juices.
• A side of creamy polenta would also be a wonderful addition.

No matter how you choose to serve it, this veal involtini is sure to be a hit with everyone. It is a perfect blend of flavors and textures, and the ease of preparation makes it an ideal choice for busy weeknights.

Step-by-step

• Put oven rack in middle position and preheat oven to 350°F.
• Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
• Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces.
• Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
• Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
• Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
• Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet.
• Thread 1 veal roll onto a skewer, then 1 piece of onion, leaving about 1/4 inch between. Repeat on same skewer 2 more times, then transfer skewer to baking sheet. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls).
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
• Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total.
• Remove veal and onion from skewers and serve immediately.