Sicilian Veal Involtini
Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 550 g veal cutlets (8 cutlets (or scaloppine))
- 11/2 cup bread crumbs (unseasoned)
- 5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
- 1/4 cup fresh parsley (chopped)
- 1 clove garlic (finely minced)
- 1/4 tsp salt
- black pepper (to taste)
- 1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
- 100 g caciocavallo cheese (cut into cubes or sticks)
Instructions
- 1
Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.
- 2
Prepare the filling by combining in a medium sized bowl the filling ingredients (breadcrumbs to black pepper). Stir in the olive oil until all ingredients are well coated in oil.
- 3
Pound each slice of veal with a mallet until thin. Try not to tear the meat. Cut each slice into 3 pieces approximately 6 x 10 cm wide (for a total of 24 involtini).
- 4
Line a baking pan with foil and place a roasting rack in it. Place the oven rack to the highest possible position and preheat oven to broil.
- 5
Place about 2 tsp of filling in the center of each veal square. Be sure to leave a thin border all around. Place a piece (or cubes) of cheese in the center.
- 6
Wrap the meat around the cheese as you would a burrito: fold the sides over and tightly roll the meat. Place seam side down. Continue rolling the remaining meat squares.
- 7
When all the involtini have been rolled, brush each roll with olive oil. Dredge them in the remaining breadcrumb mixture.
- 8
Carefully skewer 6 pieces onto each skewer.
- 9
Place on the prepared baking pan, drizzle lightly with more olive oil. Broil for 4-5 minutes per side, until golden and crisp. Serve hot.