Stuffed veal rolls are a delicious, budget-friendly dish that brings elegance to your table without much effort. Tender veal cutlets are wrapped around vibrant vegetables and quickly pan-seared until golden. The result is a beautifully balanced meal that’s light, colorful, and bursting with flavor. Whether served for a weekday dinner or a casual gathering, these stuffed veal rolls will win everyone over.
Why You’ll Love This Recipe
Quick prep and short cooking time
Perfect for spring or summer meals
Uses simple, affordable ingredients
Light, nutritious, and elegant
Great with creamy sauces or grain sides
Recipe Origins
This recipe is inspired by Mediterranean and French countryside cuisine, where veal is commonly paired with seasonal vegetables. Rolled meat preparations like involtini or roulades are popular throughout Europe, offering both visual appeal and delicious texture.
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 any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a covered pan with a splash of broth or water to keep the meat tender. Avoid microwaving to preserve the texture of the veal and vegetables. Not recommended for freezing.
Serving Suggestions
Serve with wild rice or quinoa
Pair with a creamy herb-mustard sauce
Add roasted baby potatoes or a fresh garden salad
Enjoy with a chilled white wine like Sauvignon Blanc
Common Mistakes
Overcooking the veal: Makes it tough and dry
Not drying vegetables: Can make the rolls soggy
Skipping toothpicks: Rolls may unravel during cooking
Using thick cutlets: Makes rolling difficult and uneven
Recipe Variations
Herb Upgrade: Add basil, parsley, or oregano to the filling
Cheesy Version: Add a slice of mozzarella or provolone
Low-Carb: Serve with cauliflower rice or sautéed spinach
Spicy: Sprinkle red chili flakes into the filling mix
Frequently Asked Questions
Can I make this ahead of time?
Yes, you can prepare the rolls and keep them in the fridge 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. Try carrots, spinach, or mushrooms for a different flavor.
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
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 sticks
3- In a pan with olive oil, sauté zucchini and pepper for 10 minutes
4- Season with salt, pepper, and chopped thyme
5- Add the asparagus and cook for another 5 minutes
6- Place vegetables in the center of each veal cutlet
7- Roll tightly and secure with toothpicks if needed
8- In a pan with butter, sear the rolls for 5 to 6 minutes, turning frequently until golden
