Veal Involtini

Tender veal cutlets rolled with a flavorful parsley-garlic-cheese filling, breaded and grilled to golden perfection. Served with grilled onions, this Italian-inspired dish is both elegant and delicious.

6 servings

1 hr 41 min

Published October 4, 2025

Ingredients

•4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
•2 lb veal cutlets (no more than 1/4 inch thick)
•½ cup chopped fresh flat-leaf parsley
•5 cloves garlic cloves, minced
•4½ oz finely grated Pecorino Romano or Parmigiano-Reggiano
•1¼ cups olive oil
•1 teaspoon black pepper
•1 large white onion
•7 pieces metal skewers

Cooking Instructions

1.
Put oven rack in middle position and preheat oven to 350°F.
5 min
2.
Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.
10 min
3.
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.
15 min
4.
Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.
5 min
5.
Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.
3 min
6.
Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.
10 min
7.
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.
15 min
8.
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).
15 min
9.
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.
15 min
10.
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.
6 min
11.
Remove veal and onion from skewers and serve immediately.
2 min

Ingredients

•4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)

•2 lb veal cutlets (no more than 1/4 inch thick)

•½ cup chopped fresh flat-leaf parsley

•5 cloves garlic cloves, minced

•4½ oz finely grated Pecorino Romano or Parmigiano-Reggiano

•1¼ cups olive oil

•1 teaspoon black pepper

•1 large white onion

•7 pieces metal skewers

Cooking Instructions

Put oven rack in middle position and preheat oven to 350°F.

5 min

Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes.

10 min

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.

15 min

Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms.

5 min

Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper.

3 min

Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste.

10 min

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.

15 min

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).

15 min

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.

15 min

10.

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.

6 min

11.

Remove veal and onion from skewers and serve immediately.

2 min