Veal involtini in tomato sauce

Veal involtini in tomato sauce

(3) Rate it

  • 0:15 Prep
  • 0:20 Cook
  • 6 Servings
  • Capable cooks

Involtini are stuffed and rolled bundles, traditionally made from slices of meat, fish or vegetables.

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Dinner party recipes, Nutrition information


  • 12 (1kg total) veal schnitzels, uncrumbed
  • 24 medium fresh basil leaves
  • 1 1/2 x 110g tubs buffalo mozzarella, drained, cut into 12 pieces
  • 1 tablespoon olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700g jar tomato pasta sauce
  • 1/3 cup Massel chicken style liquid stock
  • Small fresh basil leaves, to serve


  • Step 1
    Top 1 piece of veal with 2 basil leaves and 1 piece of mozzarella. Roll up to enclose filling. Secure with a toothpick. Repeat with the remainingveal, basil leaves and mozzarella.
  • Step 2
    Heat half the oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches, for 2 minutes each side or until browned all over. Transfer to a plate. Cover to keep warm.
  • Step 3
    Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add pasta sauce and stock. Bring to the boil. Reduce heat to low. Return veal, and any juices, to pan. Cook, turning occasionally, for 5 minutes or until veal is cooked through and mozzarella starts to melt. Season with salt and pepper.
  • Step 4
    Serve involtini and sauce topped with basil leaves.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sugar


  • 1259 kj


  • 13g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 33g


  • 18mg


  • 661.78mg


  • 8g

    Carbs (sugar)

  • 10g

    Carbs (total)

All nutrition values are per serve


Serves 6 as part of a banquet.

Budget tip: Use beef schnitzel and save around $4.51 in total.

Other ideas for involtini filings: Spread 1 side of each schnitzel lightly with olive tapenade. Top with slices of roasted capsicum and mozzarella. Sprinkle with basil and roll up.

OR: Make a mixture of fresh ricotta, blanched spinach, fresh basil, grated parmesan and toasted pine nuts. Spoon onto schnitzel before rolling.

  • Author: Emma Braz
  • Image credit: Andrew Young
  • Publication: Super Food Ideas



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