Are you looking for a main course that will please the whole family, yet is quick and refined? Stuffed Veal Rolls are the perfect answer.
This is one of those comforting ‘weeknight-saver’ recipes that smell like home, but with an elegance that never disappoints, whether for a Sunday family lunch or a dinner with friends. In a few minutes and with a few simple steps you’ll bring to the table a succulent main dish that will win over both adults and kids at the first bite!
This recipe has been in my heart (and on my blog) since 2018. I decided to keep the original photo because every time I look at it I remember the aroma in the kitchen that day, but I updated all the tips and steps for you to make it even more perfect!
Below I’ll leave you some other roll ideas perfect for any occasion and then, as always, right under the photo, discover how to prepare these Stuffed Veal Rolls 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Veal Rolls
- 8 veal slices (top round or inside round)
- 5.3 oz scamorza (or provola, sliced or in sticks)
- 3.5 oz cooked ham
- as needed all-purpose flour (for dusting the rolls)
- Half glass white wine
- 2 pinches salt
- 1 pinch black pepper
- 2 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 sprig rosemary (or sage)
- 2 cloves garlic
Preparation of Stuffed Veal Rolls
1. Preparing the meat: Lay the veal slices on a cutting board. If they are too thick or irregular, cover them with a sheet of baking paper and gently pound with a meat mallet, starting from the center and working outward.
This step is essential to break the fibers and make the meat buttery after cooking.
2. The filling: Place a slice of cooked ham on each piece of meat, staying slightly inside the edges. Put a small piece of scamorza in the center (or toward one end) or a thin slice if you prefer.
Chef’s tip: Fold the two long sides of the meat slightly inward (about 1/4 inch) before starting to roll from the short side. This will “seal” the cheese inside and prevent it from immediately oozing out in the pan.
3. Close each roll and flour them: Roll each roll tightly and secure it with one or two toothpicks inserted horizontally. At this point, dredge each roll in flour, shaking off the excess.
The flour will help create that golden crust and, combined with the fats in the pan, will give you a thick, velvety sauce.
4. Brown the veal rolls in a pan: In a large skillet, melt the butter together with the olive oil and rosemary. When the butter begins to foam, add the rolls. Let them sear over medium-high heat for 2-3 minutes per side, turning gently with tongs until evenly golden.
Season with salt and pepper only at this point.
5. Deglaze and cook: Pour in the white wine and let the alcohol evaporate over high heat for one minute. Then lower the heat, cover with a lid and let cook for another 5-8 minutes.
If the pan sauce dries out too much, add a tablespoon of hot water or broth.
6. Serve: Turn off the heat and let the stuffed rolls rest in the pan for one minute before serving.
Spoon a tablespoon of the creamy pan sauce formed onto each roll before serving.
Storage Tips
In the refrigerator: You can store cooked rolls in an airtight container for up to 2 days. When ready to eat, reheat them in a pan with a splash of water or broth to restore the meat’s tenderness.
In the freezer: You can freeze the rolls either raw or cooked.
Raw: place them on a tray, let them firm up, then transfer to a freezer bag (they keep for about 2-3 months).
Cooked: make sure they are completely cold before placing them in the freezer.
Tasty Variations for Veal Rolls
Crispy touch: Before cooking, dip the rolls in breadcrumbs mixed with herbs and Parmesan; you’ll get an irresistible crust.
Crispy touch: Before cooking, dip the rolls in breadcrumbs mixed with herbs and Parmesan; you’ll get an irresistible crust.
Alternative filling: Replace the cooked ham with speck for a stronger flavor, or add a sage leaf inside for a nod to Roman saltimbocca.
Alternative filling: Replace the cooked ham with speck for a stronger flavor, or add a sage leaf inside for a nod to Roman saltimbocca.
Light & Green: Fill the rolls with sautéed spinach and a smear of cream cheese for a lighter version.
Extra Tips for a Perfect Result
Pound the meat: Even if the slices are thin, give them a light hit with the meat mallet (protected with baking paper) to make them even and to break the fibers.
Seal well: If you don’t want the cheese to escape, fold the side edges of the meat slightly inward before rolling.
Heat control: Sear the meat on high heat to lock in the juices, then lower the heat after deglazing with wine to finish cooking gently.
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(FAQ) Frequently Asked Questions
Can I use another type of meat?
If you prefer, you can use thin pork loin slices or very thinly sliced chicken breast. Veal remains the most tender and refined choice though.
What if the rolls open while cooking?
Make sure to close them well with a toothpick or kitchen twine. A useful trick is to lightly flour them before putting them in the pan: the flour will help “seal” the closure and create a delicious cream.
The cheese always comes out — how can I avoid it?
Try not to place the slice of cheese too close to the edges of the meat and make sure the slice of ham wraps the cheese well before rolling the meat.
What side dish pairs well?
These rolls are perfect with crispy roast potatoes, a creamy mashed potato, or a fresh mixed salad to cut the richness.
