Tonnato Sauce-Cured Vitello Roll-Ups
A classic Italian dish featuring thinly sliced veal rolled with a creamy tonnato sauce, served with a side of sautéed savoy cabbage.
Ingredients
- ●8 ounces Vitello (thinly sliced veal)Serrano or butter knife-sliced
- ●1 cup Tonnato SauceHomemade tonnato sauce recipe or store-bought
- ●1 head Savoy CabbageSeparate leaves for wrapping
- ●1 tablespoon Italian SeasoningDried herbs such as thyme, oregano, and basil
- ●1 teaspoon SaltTo taste
- ●1/4 teaspoon Black PepperTo taste
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the sliced veal with salt, black pepper, and Italian seasoning.
- 3
Place a few slices of veal on a flat surface and spread a small amount of tonnato sauce in the center.
- 4
Roll each slice into a cylinder and place seam-side down in a baking dish.
- 5
Repeat with the remaining veal slices.
- 6
Bake the veal roll-ups in the preheated oven for 12-15 minutes, or until lightly browned.
- 7
While the veal is baking, heat a tablespoon of oil in a large skillet over medium-high heat.
- 8
Add the savoy cabbage leaves to the skillet and cook for 2-3 minutes, or until slightly wilted.
- 9
Remove the veal roll-ups from the oven and let cool for a few minutes.
- 10
Serve each roll-up with a side of sautéed savoy cabbage and additional tonnato sauce for dipping, if desired.