Involtini di Vitello alla Milanese (Italian Milanese Veal Rolls)
- 5 hours ago
- 3 min read
Story of the Dish
The Milanese version is polished and restrained, using prosciutto, Parmigiano, butter and nutmeg without turning the filling into a heavy cheese center. White wine and stock create a glossy sauce that keeps the veal delicate.
The technique is simple but unforgiving: thin veal needs fast browning, controlled filling and gentle finishing heat.
Recipe Information
Region: Lombardia. Servings: 4. Yield: 8 involtini. Preparation: 30 minutes. Cooking: 35 minutes. Difficulty: Medium. Course: Secondo, Main Course.
Ingredients
1 1/2 lb (680 g) thinly sliced veal scallopini, about 8 slices
1/2 tsp (3 g) kosher salt
1/2 tsp (1 g) black pepper
1 tbsp (8 g) all purpose flour for light dusting
4 oz (115 g) prosciutto cotto
1/2 cup (45 g) Parmigiano Reggiano, grated
1/4 cup (25 g) fresh breadcrumbs
2 tbsp chopped parsley
2 tbsp (30 ml) whole milk
1 tbsp (15 ml) extra virgin olive oil
1/8 tsp nutmeg
2 tbsp (28 g) unsalted butter
1 shallot, minced
1/2 cup (120 ml) dry white wine
3/4 cup (180 ml) light stock
1 rosemary sprig
Preparation
Pound the veal between parchment to about 1/8 inch (3 mm). Season lightly.
Prepare the filling with prosciutto cotto, Parmigiano Reggiano, breadcrumbs, parsley, milk, olive oil and nutmeg. Keep cheese cold until assembly.
Fill each slice modestly, fold the sides inward and roll tightly. Secure each involtino.
Dust very lightly with flour and shake off all excess.
Brown seam side down first in butter and olive oil, then rotate until golden. Remove from the skillet.
Cook the shallot and herbs, add white wine and reduce by about half before adding stock.
Return the rolls and simmer gently for 10 to 12 minutes, turning once.
Remove the veal, reduce the sauce briefly and finish off heat with cold butter. Return the rolls only long enough to glaze.
Professional Technique
Cold cheese and evenly pounded veal make assembly cleaner. Large cheese pieces or uneven meat create leaks and inconsistent cooking.
Mount the final sauce off heat. Boiling after adding cold butter can separate the emulsion and make the plate greasy.
Professional Kitchen Notes
Sort veal slices by size and adjust the amount of filling so all rolls have similar diameter.
Do not season stock aggressively. Cheese, prosciutto and reduction provide most of the final salt.
Reduce sauce with the rolls resting on a warm plate. This protects the meat while allowing the liquid to concentrate properly.
For a clean presentation, slice one involtino diagonally and leave the second whole. Spoon sauce around the meat, not over the cut surface.
Chef Tips
Keep cheese cold.
Do not overfill.
Brown seam side down first.
Use lightly salted stock.
Finish the sauce off heat.
Common Mistakes
Using too much cheese.
Over flouring.
Crowding the skillet.
Boiling the veal.
Over reducing the sauce.
Wine Pairing
Franciacorta Brut: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Lugana DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Oltrepò Pavese Pinot Nero DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Valtellina Superiore DOCG: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Curtefranca Bianco DOC: selected for freshness, structure and compatibility with delicate veal and a rich northern Italian filling.
Storage & Reheating
Refrigerate with sauce for up to 3 days. Reheat covered over low heat with 1 to 2 tbsp (15 to 30 ml) stock for 6 to 8 minutes. Do not boil.
Nutrition per Serving
Approximate per serving: 540 calories; Protein 49 g; Carbohydrates 10 g; Fat 33 g; Saturated Fat 13 g; Fiber 1 g; Sugars 2 g; Sodium 930 mg; Cholesterol 165 mg.
Values vary with the exact ingredients and amount of sauce consumed.
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