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Veal Rolls: Involtini di Vitello (Mario Batali) Recipe

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Veal Rolls: Involtini di Vitello (Mario Batali)
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Ingredients
5
Count
Nutrition
220
Calories
Total time
25
Minutes
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Ingredients:

  • 5 tbsp butter
  • 3 cups milk
  • 2 tsp salt

Directions:

  1. In a small saucepan, bring the bescimella to a gentle boil. Add the 2 cheeses and stir with a wooden spoon until the cheese is melted and the mixture homogenous. Add the egg yolk, reserving the white, 2 tablespoons bread crumbs and mix to combine, being sure not to let the egg settle on the bottom of the pan and cook. Season, to taste, with pepper and remove from the heat.
  2. Lay the veal cutlets flat on a clean work surface, so that 1 of the short sides is facing you, i.e. the veal cutlets should stretch the long way away from you. Season both sides with salt and pepper. Divide the besciamella mixture equally among the veal cutlets, spreading it across the center of the meat so that you leave a border of meat on all sides. Starting with side closest to you, carefully roll the veal slices into small rolls, much as you would roll a burrito, being careful not to let the bescimella slide out the sides. Secure with toothpicks. Place the egg white and the 1/2 cup bread crumbs in separate shallow bowls. Dredge the veal rolls first through the egg white and then the bread crumbs. Shake off any excess bread crumbs.
  3. Place a 12-inch saucepan over a medium-high flame and add 1 tablespoon of butter and 5 tablespoons of olive oil. Heat the oil until hot but not smoking. Add the veal rolls and cook until golden brown on all sides, turning carefully with kitchen tongs, about 10 minutes total. Remove veal rolls to a serving platter and keep warm. Add 1/2 cup red wine the 2 tablespoons butter to the pan. Cook until the sauce thickens. Add chopped parsley and 1 tablespoon olive oil. Drizzle the sauce over the veal rolls and serve.
  4. In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
  5. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
  6. Yield: 2 cups
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 219.65 Kcal (920 kJ)
Calories from fat 130.99 Kcal
% Daily Value*
Total Fat 14.55g 22%
Cholesterol 41.84mg 14%
Sodium 1242.07mg 52%
Potassium 300.48mg 6%
Total Carbs 15.26g 5%
Sugars 9.26g 37%
Dietary Fiber 0.29g 1%
Protein 6.49g 13%
Vitamin A 0.2mg 6%
Iron 0.1mg 0%
Calcium 230.8mg 23%
Amount Per 100 g
Calories 103.32 Kcal (433 kJ)
Calories from fat 61.62 Kcal
% Daily Value*
Total Fat 6.85g 22%
Cholesterol 19.68mg 14%
Sodium 584.24mg 52%
Potassium 141.34mg 6%
Total Carbs 7.18g 5%
Sugars 4.36g 37%
Dietary Fiber 0.14g 1%
Protein 3.05g 13%
Vitamin A 0.1mg 6%
Calcium 108.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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