recipe of ultimate Veal involtini with tomato and basil sauce

How is everything? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Veal involtini with tomato and basil sauce. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Veal involtini with tomato and basil sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Veal involtini with tomato and basil sauce is something that I’ve loved my entire life.

Table of Contents


  • 1/2 medium eggplant, thinly sliced
  • Olive oil cooking spray
  • 8 (500g) veal schnitzels (uncrumbed)
  • 4 slices prosciutto, halved lengthways
  • 2 x 400g cans Italian tomatoes with olives
  • 1 garlic clove, crushed
  • 1 tablespoon finely chopped fresh basil leaves
  • 1 tablespoon olive oil
  • Cooked pappardelle pasta, to serve
  • Fresh basil leaves, to serve


  • Step 1
    Preheat oven to 180�C/160�C fan-forced. Preheat grill on medium-high heat. Place eggplant on a foil-lined baking tray. Spray with oil. Grill for 3 to 4 minutes each side or until golden and tender. Set aside to cool for 5 minutes.
  • Step 2
    Top 1 piece of veal with prosciutto and eggplant. Roll up to enclose. Secure with toothpicks. Repeat with remaining veal, prosciutto, eggplant and toothpicks.
  • Step 3
    Combine tomato, garlic and basil in a 5cm-deep, 28cm x 18cm (base) ceramic baking dish. Heat oil in a large frying pan over medium-high heat. Add veal. Cook, turning, for 2 minutes or until browned. Transfer to baking dish. Bake for 20 minutes or until veal is cooked through and tomato mixture has slightly thickened.
  • Step 4
    Remove and discard toothpicks. Slice veal. Divide pasta between bowls. Top with tomato mixture and veal. Sprinkle with basil leaves. Serve.

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