Sicilian Involtini With Ham and Cheese Recipe (2024)

Pork Tenderloin cutlets make great veal substitutes for involtini, piccata, etc. I doubt many would know the difference with the substitution. Easier to find and less expensive.Just cut a 2 inch section of Tenderloin, pound it thin & proceed with recipe.

Turkey cutlets are great for involtini.

I learned to make these from my papa.Two differences: we did not ever use rectangles of bread you specify, and we placed the involtini in a large dutch oven with a lot of sliced sweet onion,a dash of water (chicken broth if you prefer),and simmer until meat is tender, onions are tender and browned A sauce will occur and it's nice to have a chunk of good bread to dunk in the sauce, gathering some of the sweet onions.Sometimes called 'vitelle in carozza'. JOY in your mouth!

I'm very fond of involtinis or as we call them in French "Oiseaux sans tëte''. But my experience with veal scallops lately has been very disappointing: the meat is tough, almost beef-like. It's become very difficult to get the proper veal cutlets,which is why I have successfully resorted to turkey cutlets.

Even dried bay leaves should be capable of being skewered without crumbling. If your leaves truly crumble when pierced, I think it's time to replace the packet.

I agree. So similar a chef in an Italian restaurant in California did that years ago and all was well until it was revealed and many Jewish customers became outraged. Since that time I have used pork for these recipes as good veal cutlets are often hard to find.

Ground nuts might be a nice option for the coating instead of bread crumbs, for those not eating flour products.

I've seen involtini called "oiseaux sans tête" in Belgium, but the usual term in France, in my experience, is "paupiette". Getting very good veal is always problematic. I live in Paris where it is reliable at a good butcher's shop, but I wouldn't even think about buying it in a supermarket where it can be full of hormones and shrinks to nothing as soon as you heat it in a pan.

Easter dinner. Used chicken thighs since I couldn’t get veal otherwise made as written. Ponded thighs as thin as I could but I ended up rolling instead of folding but it worked out. Served with creamed nettles - just like creamed spinach. Served with Italian wine. It’s was lovely and will make for company.

I grew up eating involtini (aka braciole by many Italian Americans) but they were fried and set into a tomato sauce. I made this as instructed and only modification was to add chopped hard boiled egg to the stuffing. As recommended by others, I used pork tenderloin. Beautiful presentation but I found it to need a sauce. I roasted it on a flat cast iron round similar to that shown. I'll make again but next time will use a skillet so I can deglaze and make a butter-based sauce.

Followed the recipe exactly and it was absolutely delicious. My dinner guests practically licked their plates.I’ll definitely make this again and may add a bit more cheese to the filling, but other than that it was a complete winner.I’ll also double the filling and bake it next to the skewers-it was that good!

This won lots of praise from the whole family. It wasn’t as hard to pull together as I thought it would be. Putting all the things on the screwers was the most precarious. I made with turkey cutlets and it worked out great. I highly recommend this!

Excellent and relatively easy dish. Important to use veal scallops to get the right flavor in my opinion. Filling was more than I needed so just mounded it around the involtinis. Served with Chilean carmenere- muy sabrosa! Thank a David.

I learned to make these from my papa.Two differences: we did not ever use rectangles of bread you specify, and we placed the involtini in a large dutch oven with a lot of sliced sweet onion,a dash of water (chicken broth if you prefer),and simmer until meat is tender, onions are tender and browned A sauce will occur and it's nice to have a chunk of good bread to dunk in the sauce, gathering some of the sweet onions.Sometimes called 'vitelle in carozza'. JOY in your mouth!

Can these be made a day ahead and then cooked the following day?

Ground nuts might be a nice option for the coating instead of bread crumbs, for those not eating flour products.

Mr Tanis, I was wondering what the purpose of the bread slices between the involtini is? To separate the veal for better browning, perhaps? I assume after cooking, those same bread slices taste delicious due to their proximity to the veal. Thank you.kdg #cookingonthesquare

Pork Tenderloin cutlets make great veal substitutes for involtini, piccata, etc. I doubt many would know the difference with the substitution. Easier to find and less expensive.Just cut a 2 inch section of Tenderloin, pound it thin & proceed with recipe.

I'm very fond of involtinis or as we call them in French "Oiseaux sans tëte''. But my experience with veal scallops lately has been very disappointing: the meat is tough, almost beef-like. It's become very difficult to get the proper veal cutlets,which is why I have successfully resorted to turkey cutlets.

Are we talking about fresh bay leaves here? I can understand placing dried bay leaves at intervals, but how do you thread something that crumbles onto a piece of metal or wood?

Turkey cutlets are great for involtini.