Veal involtini with spinach

Veal involtini with spinach

Total: 1 hr 5 Min. | Active: 45 Min.
gluten-free, Low Carb
Nutritional value / people: 358 kcal
, Fat: 14 g
, Carbohydrate: 9 g
, Protein: 45 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Spinach filling

½ tbsp olive oil
1 onion, finely chopped
1 garlic clove, pressed
400 g leaf spinach, roughly chopped
¼ tsp salt
a little pepper
60 g grated Parmesan


8 thin veal cutlets (approx. 60 g each), pounded flat
½ tsp salt
a little pepper
4 slices ham, halved
½ tbsp olive oil


a little olive oil
1 onion, finely chopped
1 garlic clove, pressed
1 tin chopped tomatoes
½ dl water
½ tsp salt
a little pepper

To gratinate

20 g grated Parmesan
½ bunch basil
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One ovenproof dish (holding approx. 2 l), greased.

How it's done

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Spinach filling

Heat the oil in a non-stick frying pan, sauté the onion and garlic for approx. 2 mins., gradually add the spinach, cook until all the liquid has evaporated, season. Allow the spinach to cool a little, chop finely, stir in the parmesan.


Season the veal steaks, top with the ham. Spread 2 tbsp of filling on top, roll up the steaks and secure each one with a toothpick. Over a medium heat, fry the involtini in hot oil on all sides for approx. 4 mins. per batch.


Heat the oil in a pan. Sauté the onion and garlic, add the tomatoes and water, season. Simmer the sauce over a medium heat for approx. 20 mins., stirring occasionally.

To gratinate

Spoon a little sauce into the prepared dish, add the involtini, spread the remaining sauce around the involtini, sprinkle with cheese.

Bake for approx. 20 mins. in the centre of an oven preheated to 180°C. Garnish with basil.

Good to know
Serve with: Gnocchi

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