Spiedini Stuffed Veal Rolls
Indulge in the rich flavors of Italian cuisine with these Spiedini Stuffed Veal Rolls, an elegant and hearty dish perfect for dinner parties or a special family meal. Tender veal cutlets are pounded thin and filled with a savory stuffing of breadcrumbs, Parmesan cheese, garlic, and fresh parsley, then accented with gooey mozzarella for an irresistible center. Rolled to perfection, the veal is seared to golden brown, then simmered in a luscious tomato and white wine sauce before being baked to tender, juicy perfection. Served with a generous ladle of sauce over the top, these veal spiedini are ideal for pairing with roasted vegetables or a crisp Italian salad. With just the right balance of savory, cheesy, and tangy flavors, this recipe offers a gourmet experience that's surprisingly easy to make!
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Recipe Information
Ingredients
- 8 pieces Veal cutlets
- 1 cup Breadcrumbs
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese, shredded
- 2 cups Tomato sauce
- 0.5 cup Dry white wine
- 8 pieces Wooden or metal skewers
Instructions
Preheat your oven to 375°F (190°C).
Lay the veal cutlets flat on a cutting board and gently pound them with a meat mallet to an even thickness of about 1/4 inch.
In a mixing bowl, combine breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, 1 tablespoon of olive oil, salt, and black pepper. Mix until the stuffing mixture is cohesive but not too wet.
Place an equal portion of the stuffing onto one end of each veal cutlet. Sprinkle shredded mozzarella cheese over the stuffing.
Roll each veal cutlet tightly around the stuffing, starting from the stuffed end. Secure each roll with a skewer or toothpicks, ensuring they are sealed well.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the veal rolls for 2-3 minutes on each side, until golden brown.
Remove the seared spiedini and arrange them in a baking dish. Deglaze the skillet by adding the dry white wine, scraping up any browned bits, and simmering for 1-2 minutes.
Pour the deglazed wine mixture and the tomato sauce over the veal rolls in the baking dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 5-10 minutes, or until the sauce thickens slightly and the rolls are cooked through.
Serve the spiedini warm with a ladle of sauce over the top. Pair with a side of roasted vegetables or a fresh Italian salad.
Nutrition Facts
Calories |
3883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.4 g | 248% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 1642 mg | 548% | |
| Sodium | 7771 mg | 338% | |
| Total Carbohydrate | 109.4 g | 40% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 20.9 g | ||
| Protein | 402.6 g | 805% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2052 mg | 158% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 3724 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
