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Loading...These tender Italian veal rolls are a classic Sunday-dinner showpiece across central and southern Italy. Each thin slice of veal is layered with prosciutto, Pecorino Romano, garlicky breadcrumbs, and fresh parsley, then rolled, seared, and slowly braised in a bright tomato and white wine sauce until fork-tender.
Prep Time25 mins
Cook Time40 mins
Total Time65 mins
Servings4
Yield4 servings (8 rolls)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 22 gFat
- 7 gSaturated Fat
- 16 gCarbs
- 3 gFiber
- 7 gSugar
- 46 gProtein
- 920 mgSodium
- 780 mgPotassium
- 240 mgCalcium
- 4 mgIron
- 14 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the veal rolls
- 8 thinly sliced veal cutlets (about 1.5 lb / 680 g), pounded to 1/4-inch thickness
- 8 thin slices of prosciutto cotto (Italian cooked ham)
- 1/2 cup finely grated Pecorino Romano
- 1/3 cup plain dried breadcrumbs
- 2 cloves garlic, very finely minced
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, for searing
For the braising sauce
- 1 small yellow onion, finely diced
- 2 cloves garlic, smashed
- 1 can (28 oz / 800 g) San Marzano whole tomatoes, hand-crushed
- 1/2 cup dry white wine (such as Pinot Grigio)
- 1/2 teaspoon kosher salt, plus more to taste
- 1 dried bay leaf
- 1 tablespoon tomato paste
- 1 tablespoon extra-virgin olive oil
For finishing and serving
- 2 tablespoons chopped fresh flat-leaf parsley
- Grated Pecorino Romano, for serving
- Crusty bread or creamy polenta, for serving
Directions
- Lay the pounded veal cutlets flat on a sheet of parchment. Season each lightly with black pepper and hold off on the salt since the prosciutto and cheese are already salty.
- In a small bowl, stir together the breadcrumbs, minced garlic, grated Pecorino, chopped parsley, and a small drizzle of olive oil until the mixture looks like damp sand.
- Place a slice of prosciutto on each cutlet, then sprinkle about 1 tablespoon of the breadcrumb mixture evenly over the prosciutto, leaving a 1/2-inch border on all sides.
- Starting from the short end, roll each cutlet tightly into a neat cylinder. Secure with toothpicks or tie with kitchen twine so they hold their shape while cooking.
- Heat 2 tablespoons olive oil in a wide, heavy braiser or deep skillet over medium-high heat. Add the veal rolls seam-side down and sear until golden on all sides, about 2 minutes per side. Transfer to a plate.
- Pour off all but 1 tablespoon of fat, lower the heat to medium, and add the diced onion. Cook 4-5 minutes until softened, then add the smashed garlic and tomato paste and cook 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits on the pan. Simmer 2 minutes, then add the crushed tomatoes, bay leaf, and 1/2 teaspoon salt. Nestle the seared veal rolls back into the sauce, seam-side down.
- Bring to a gentle simmer, cover, and reduce heat to low. Braise 25-30 minutes, turning the rolls once halfway through, until the veal is fork-tender and the sauce has thickened nicely.
- Discard the bay leaf and toothpicks. Spoon the sauce over the rolls, scatter with fresh parsley and extra Pecorino, and serve with crusty bread or soft polenta.
Cook’s Notes
- Pound the veal between two sheets of plastic wrap to prevent tearing and contain splatter; even 1/4-inch thickness ensures every roll cooks at the same rate.
- If you can't find veal, substitute 8 thin slices of pork loin or turkey breast cutlets, though the braising time may drop by about 5 minutes.
- Don't skip the sear — those golden crusts on the rolls are where the deep, meaty flavor comes from once they finish braising in the sauce.
- Make ahead: assemble the rolls up to 24 hours in advance, store covered in the fridge, and braise just before serving; the flavors actually deepen overnight.
- For a Southern Italian twist, add a pinch of red pepper flakes to the braising sauce or stir in a handful of pitted Gaeta olives at the end.
