Stuffed veal rolls are a delicious and elegant way to turn simple ingredients into a stunning dish. Thin veal cutlets are wrapped around seasonal vegetables, then pan-seared until perfectly golden. This light and nutritious recipe is ideal for spring and summer meals, delivering refined flavors with minimal effort. Whether served at a weeknight dinner or a small gathering, stuffed veal rolls bring both taste and style to your table.
Why You’ll Love This Recipe
Quick prep and fast cooking time
Perfect for warm-weather meals
Uses affordable and fresh ingredients
Elegant presentation with vibrant colors
Pairs beautifully with creamy sauces or grains
Recipe Origins
This dish draws inspiration from Mediterranean and rustic French cuisine, where veal is a staple protein often paired with garden vegetables. Rolled meat dishes—known as involtini in Italy or roulades in France—are popular across Europe, prized for their tender texture and decorative appeal.
Ingredients
4 thin veal cutlets
1 small zucchini
0.5 red bell pepper
8 green asparagus spears
1 tablespoon olive oil
1 tablespoon butter
2 sprigs of thyme
Salt
Black pepper
Instructions
1- Bring a pot of water to a boil and cook the asparagus for 8 minutes
2- Slice the zucchini and bell pepper into thin sticks
3- In a skillet with olive oil, sauté zucchini and pepper for 10 minutes
4- Season with salt, pepper, and chopped thyme
5- Add asparagus to the pan and cook 5 more minutes
6- Place vegetable mixture on each veal cutlet
7- Roll the cutlets tightly and secure with toothpicks
8- In a pan with butter, sear the rolls for 5 to 6 minutes, turning to brown all sides
Nutrition Information
Calories: 310
Fat: 17g
Carbohydrates: 9g
Protein: 28g
Sodium: 220 mg
Quick Facts
Preparation Time: 10 min
Cooking Time: 30 min
Servings: 4
Difficulty: ⭐⭐
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a covered skillet with a splash of broth or water and warm over low heat. This method helps maintain tenderness. Avoid microwaving and do not freeze, as it alters texture and flavor.
Serving Suggestions
Serve with wild rice or quinoa
Add a creamy mustard-herb sauce on top
Roasted baby potatoes make a hearty side
Enjoy with a chilled Sauvignon Blanc or Pinot Grigio
Common Mistakes
Overcooking the veal: Makes the meat tough and dry
Not drying vegetables: Adds unwanted moisture inside the roll
Skipping toothpicks: May cause rolls to unravel while cooking
Using thick veal slices: Hard to roll and results in uneven cooking
Recipe Variations
Herb Upgrade: Mix fresh basil, parsley, or oregano into the filling
Cheesy Version: Add a slice of provolone or mozzarella before rolling
Low-Carb: Replace grain sides with cauliflower rice or spinach
Spicy Twist: Sprinkle crushed red chili flakes into the veggie mix
Frequently Asked Questions
Can I make this ahead of time?
Yes, prep the rolls and refrigerate for up to 24 hours before cooking.
What cut of veal works best?
Thin veal cutlets or scallopini are ideal. Ask your butcher to slice them very thin.
Can I use other vegetables?
Absolutely. Carrots, spinach, mushrooms, or even sun-dried tomatoes make great alternatives.
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