Equipment
* optional
Ingredients
Veal and Filling
- 480 g veal cutlets, scaloppine cut
- 150 g farmer cheese, drained if wet
- 10 g fresh parsley, finely chopped
- 2 g fresh thyme, leaves only, chopped
- 1 garlic, minced
- 3 g kosher salt
- 1 g black pepper, freshly ground
Coating and Searing
- 50 g all-purpose flour
- 15 ml olive oil
- 15 g unsalted butter
Pan Sauce
- 60 ml dry white wine
- 60 ml chicken broth, low sodium
- 30 g unsalted butter, cold, cubed
Nutrition (per serving)
Method
In a mixing bowl, combine the farmer cheese, parsley, thyme, minced garlic, kosher salt, and black pepper. Mix vigorously until the herbs are uniformly distributed throughout the cheese.
Lay the veal cutlets flat on a clean work surface. If they are thicker than 5 millimeters, place them under a sheet of plastic wrap and gently pound them thinner using a meat mallet, being careful not to tear the meat.
Spread an equal amount of the cheese mixture onto the center of each veal cutlet, leaving a 1-centimeter border around the edges. Roll the veal tightly around the filling and weave toothpicks through the seams to secure them closed.
Spread the all-purpose flour evenly on a shallow plate. Roll each stuffed veal parcel in the flour to coat it lightly on all sides, shaking gently to remove any excess.
Heat the olive oil and 15 grams of butter in a large skillet over medium-high heat. Once the foaming subsides, add the veal rolls and sear until golden brown on all sides, ensuring the internal temperature reaches 63°C/145°F. Use tongs to transfer the veal to a warm plate to rest.
Return the skillet to medium heat. Pour in the dry white wine and chicken broth to deglaze the pan, using a wooden spoon to scrape up the deeply flavored browned bits from the bottom. Simmer until the liquid reduces by half.
Remove the skillet entirely from the heat. Gradually whisk in the remaining 30 grams of cold, cubed butter, stirring constantly until the butter melts and the sauce emulsifies into a glossy, velvety consistency.
Carefully remove and discard all toothpicks from the resting veal rolls. Plate the involtini immediately and generously spoon the warm wine and butter sauce over the top before serving.
Chef's Notes
- Pounding the veal not only tenderizes the meat but creates a larger, even surface area, making it much easier to roll tightly and cook uniformly.
- Using ice-cold butter is critical for mounting the pan sauce (the technique known as monter au beurre). If the butter is warm, it will melt into an oily layer rather than emulsifying into a creamy sauce.
- Always count the number of toothpicks you use during assembly. Counting them as they go in makes it perfectly simple to ensure every single one comes out before serving, preventing a dining hazard.
- If farmer cheese is difficult to source, blending dry ricotta with a small pinch of mild goat cheese or feta yields a remarkably similar texture and tanginess.
Storage
Refrigerator: 3 days — Store the pan sauce in a separate airtight container to prevent the veal crust from becoming soggy.
Reheating: Reheat the rolls gently in a covered pan over low heat with a splash of broth to prevent overcooking the delicate veal.
