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Veal Rollatini with Peppers, Cheese & Basil in Tomato Olive Sauce

December 27, 2018 by Edyta 12 Comments

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This post may contain affiliate links which won’t change your price but will share some commission.

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Edyta
Author at Eating European
Recipe developer, photographer and the writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes
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Latest posts by Edyta (see all)
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This Veal Rollatini stuffed with Roasted Peppers, Menorca Cheese and Basil, simmered in a luscious Tomato, Olive Sauce and topped with even more Menorca cheese, is as decadent as it sounds. You’ll find that these flavors blend together in a sort of beautiful dance…I’m not joking. This dish is totally indulgent. You can serve it with your favorite pasta or just simply an Italian bread to soak up all of the deliciousness of the sauce. I suspect that you too will be left speechless, if only for a moment.

This is a sponsored post by Mahon Menorca Cheese.

This is my third and final submission for the Menorca Cheese Bloggers Challange. This dish is submitted for their Main dishes category. If you’re interested in seeing my other submissions, here’s a link to my appetizer submission: Pizzette with Garlic Shrimp and Roasted Peppers Pesto, and my side dish submission: Cheesy Pasta Bakes in Individual Ramekins.

This post may contain affiliate links. You can read my disclosure policy HERE.

Veal Rollatini with Basil, Roasted Peppers, Cheese in Tomato Olive SauceI received cheese samples from the brand and I may be compensated if I win the challenge. 

Veal Rollatini, Or Involtini, for a Fancy Dinner In

‘Involtini’ is an Italian word for a small bite-sized bundle of food. Frankly, I’m not sure if ‘rollatini’ is even a real word, but through colloquy I believe it’s garnered its status as an actual word. Personally, I also think that it describes the dish a bit better. Accordingly, I decided to name this dish Veal Rollatini.

Hopefully, this naming convention won’t offend any of you ‘Involtini’ purists; but in the event it does, then feel free to substitute the name (either way, I guarantee it won’t affect your enjoyment of the dish).

But I digress… This veal dish is super delicious! It has so many layers of flavors and textures that I can’t pay it justice here. You’ll just need to try it. By using veal, as opposed to the chicken, you immediately elevate your dinner right there. Veal is a great substitute and cooks as quickly as chicken.

And then you stuff it with roasted peppers, basil leaf, and out-of-this-world delicious Cured Menorca Cheese. Then you roll them up and simmer in a tomato sauce that is finished with burst cherry tomatoes with garlic and Kalamata olives.

And that’s not it… Then you add a Semi-Cured Menorca Cheese on top and broil it to golden perfection. I mean, what else I need to say?

This the fifth recipe that I’ve made incorporating Mahon-Menorca cheese and every single one came out absolutely outstanding (obviously there’s a reason I keep coming back, right?). This cheese is so versatile that it worked with my Pinwheels with Serrano Ham and Fig Jam and with this Cheesy Sauce on top of the perfectly cooked Ribeye Steak as well as in my three new recipes.

Veal Involtini with basil cheese and peppers in tomato olive sauce in a skillet

Ingredients Needed to Make Veal Rollatini

Without further ado, let’s get to this recipe. Here’s a list of the ingredients you may need to gather from your Grocery store. Scroll down for the list of stores when you can buy Menorca Cheese. (FYI, a full recipe with exact ingredients, measurements, & nutritional information can be found at the bottom of this post). 

  • Thin Veal Cutlets;
  • Cured and Semi-Cured Mahon-Menorca Cheese;
  • Roasted Peppers;
  • Basil;
  • Chopped Tomatoes;
  • Cherry Tomatoes;
  • Kalamata Olives;
  • Onions;
  • Garlic;
  • Dry Oregano;
  • Wondra Flour (Or All-Purpose Flour);
  • Salt and Pepper;
  • Sugar;
  • Cooking oil (like light Olive Oil or Canola Oil for frying the cutlets);
  • Extra Virgin Olive Oil, to use for cherry tomatoes with garlic and olives;
  • Cooking twine or toothpicks for keeping rollatini together.

Veal Rollatini in Tomato Basil Sauce with Cheese in a skillet

Easy Steps to make Veal Rollatini

Once you’ve gathered all your ingredients, you can start cooking. I’ll show you the steps how to make this beautiful veal rollatini.

Step 1: Shred both of your Menorca Cheeses. Pound your veal cutlets on both sides and season them with salt and pepper.

Step 2: Assemble your rollatini by placing a basil leaf on the top of the cutlet, then adding a slice or two of roasted pepper and topping it with shredded, cured Menorca cheese.

Step 3: Start rolling your rollatini and either skewering them with a toothpick to keep them together or use kitchen twine to wrap them around (I used the latter as I think the twine holds them better).

Step 4: Dust your veal cutlets with Wondra flour on each side and heat up the cooking oil. Brown the cutlets in an ovenproof skillet (like a cast iron pan) on each side for about 5 minutes in total. Then take them out and set aside. Let them cool slightly and then remove the twine (at this point they will hold really well without the twine and you want to avoid doing it once they are submerged in the sauce).

Step 5: To the same skillet, add onions and cook for a few minutes until translucent. Then add garlic and oregano and cook for one more minute. Add crushed tomatoes, sugar, salt, and pepper; cover and let cook for 10 minutes.

Step 6: In the meantime, heat up extra virgin olive oil in a separate skillet. Add cut up cherry tomatoes and cook for a minute or two, until they slightly burst. Then add garlic and olives and cook for another minute. Set aside.

Step 7: After the sauce has cooked for about 10 minutes, add the veal back into the pan and cover and cook for another 10 minutes until the veal is cooked through. You can rotate them a few times during this process (Note: some of the cheese from the rollatini may come out but it will stay in the sauce so no worries).

Step 8: Once your veal is cooked through, top with the tomato and olive sauce and sprinkle shredded cured Menorca cheese on top of each rollatini. Heat up your broiler and place the pan under the broiler for a couple of minutes, until the cheese is bubbly.

Step 9: Remove from the oven, sprinkle with more basil and serve with either your favorite pasta or fresh bread and a side of Green Salad. Enjoy!

Steps to make veal rollatini

Veal rollatini steps

Steps to make veal rollatini

Steps to make veal rollatini

Making veal rollatini

Steps to make stuffed veal rollaini in tomato sauce

Steps to make veal rollatini in tomato sauce with cheese

Veal rollatini in tomato sauce picked up from the skillet with spatula

Equipment Needed To Make Veal Rollatini

  • Cutting Board;
  • Set of Knives;
  • Meat Tenderizer;
  • Cast Iron Skillet;
  • Frying Pan;
  • Cheese Shredder;
  • Kitchen Twine.

Menorca Cheeses

Now, let’s talk about the cheese. Mahon-Menorca Cheese is a product with a Protected Guarantee of Origin (“PGO”). That means that this is a product which is very closely related to the geographic area in which it’s produced – the island of Menorca.

Depending on its degree of maturity, the PGO covers the following types of cheeses:

  1. TENDER. Soft and creamy. Yellowish/white in color, with very little developed crust. Its taste is milky with slight undertones of butter. It’s aged for 21-60 days.
  2. SEMI-CURED. Characteristic and unmistakable. The crust of this cheese is orange, and the cheese is firm yet easy to cut, showing irregular holes throughout. Its milky in taste and the flavor is more developed, with reminiscences of toasted nuts and dried fruit. It’s aged for 2-5 months.
  3. CURED. A delicacy for cheese connoisseurs. Its texture is firm and hard. It’s less creamy and in advanced stages of maturity – it breaks, flaking upon being cut. It has a very developed flavor and aroma, with a complex and intense taste. This cheese is aged more than 5 months.

There is also a new one, a Traditional Style cheese made with Raw Milk that’s aged for 6 months. It’s also very complex and intense.

Mahon Menorca Cheeses

Mahon-Menorca Cheese is easily found throughout the U.S.

All these cheeses can be easily found throughout the US in your local Whole Foods. Other stores include:

  • Fairway,
  • West Side Market,
  • Gourmet Garage,
  • Saveway,
  • Murray’s,
  • Kroger,
  • Costco,
  • Central Markets,
  • Central,
  • Town & Country Markets in Seattle, and
  • All the best grocery specialty stores across the county.

Veal Rollatini on a plate with fork and knife

Veal Rollatini on a plate with fork and knife

Veal Rollatini with Roasted Peppers, Basil and Cheese in Tomato Olive Sauce

This Veal Rollatini stuffed with Roasted Peppers, Menorca Cheese and Basil, simmered in a luscious Tomato, Olive Sauce and topped with even more Menorca cheese, is as decadent as it sounds. 
5 from 4 votes
Print Pin Rate
Course: Main Course, Main Dish
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 667kcal
Author: Edyta

Ingredients

Veal Rollatini

  • 8 Veal cutlets thin slices
  • 1/2 cup Cured Mahon Menorca Cheese up to 1 cup depending on how much you can place on each cutlet
  • 1/2 cup Semi-Cured Mahon Menorca Cheese up to 1 cup if you want more cheese on top of the meat
  • 1/2 cup Roasted Red Peppers cut in slices
  • 12 Basil leaves 1 for each cutlet and remaining to sprinkle on finished dish
  • 1/3 cup Wondra flour to cover the veal cutlets
  • 2 tbsp Cooking Oil to brown the cutlets

Tomato Sauce

  • 1 Sweet Onion small to medium size, finely chopped
  • 2 cloves Garlic chopped
  • 2 cans Crushed Tomatoes 14 oz each or one large 28 oz. can
  • 1/2 teaspoon Dry Oregano
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt up to 1 teaspoon to taste
  • 1/4 teaspoon Pepper

Tomato Olive Topping

  • 2 cloves Garlic chopped
  • 1 cup Cherry Tomatoes cut in half
  • 1/3 cup Kalamata Olives cut in half
  • 1 tbsp Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions

  • Shred both of your Menorca Cheeses. Pound your veal cutlets on both sides and season them with salt and pepper.
  • Assemble your rollatini by placing a basil leaf on the top of the cutlet, then adding a slice or two of roasted pepper and topping it with about a tablespoon of shredded, cured Menorca cheese.
  • Start rolling your rollatini and either skewering them with a toothpick to keep them together or use kitchen twine to wrap them around.
  • Dust your veal cutlets with Wondra flour on each side and heat up the cooking oil. Brown the cutlets in an ovenproof skillet (like a cast iron pan) on each side for about 5 minutes in total. Then take them out and set aside. Let them cool slightly and then remove the twine (at this point they will hold really well without the twine and you want to avoid doing it once they are submerged in the sauce).
  • To the same skillet, add onions and cook for a few minutes until translucent. Then add 2 chopped garlic cloves and oregano and cook for one more minute. Add crushed tomatoes, 1/2 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper; cover and let cook for 10 minutes.
  • In the meantime, heat up extra virgin olive oil in a separate skillet. Add cut up cherry tomatoes and cook for a minute or two, until they slightly burst. Then add 2 cloves of chopped garlic and cut up olives and cook for another minute. Set aside.
  • After the tomato sauce has cooked for about 10 minutes, add the veal back into the pan and cover and cook for another 10 minutes until the veal is cooked through. You can rotate them a few times during this process (Note: some of the cheese from the rollatini may come out but it will stay in the sauce so no worries).
  • Once your veal is cooked through, check for seasoning and adjust to your taste, add burst cherry tomatoes with olives and sprinkle shredded cured Menorca cheese on top of each rollatini. Heat up your broiler and place the pan under the broiler for a couple of minutes, until the cheese is bubbly.
  • Remove from the oven, sprinkle with more basil and serve with either your favorite pasta or fresh bread. Enjoy!

Nutrition

Calories: 667kcal | Carbohydrates: 25g | Protein: 83g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 294mg | Sodium: 1377mg | Potassium: 2082mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1105IU | Vitamin C: 40.7mg | Calcium: 330mg | Iron: 6.2mg
Tried this recipe?Show me @eatingeuropean or tag #eatingeuropean!

Sponsored by Mahon Menorca Cheese. Follow Mahon Menorca on Facebook,  Instagram, and Twitter

Read about the author Edyta here or follow Eating European on social media: Facebook, Instagram, Pinterest, and Twitter.

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Filed Under: Dinner, Ethnic Recipes, European Recipes, Italian, Meat and chicken

Previous Post: « Pizzette with Garlic Shrimp & Roasted Red Pepper Pesto
Next Post: Russian Salad (Ensalada Rusa or Olivier Salad) »

Reader Interactions

Comments

  1. Heidy L. McCallum

    January 2, 2019 at 12:57 pm

    5 stars
    This looks and sounds amazing, definitely a meal I would really enjoy. I will have to put a few items on my shopping list.

    Reply
    • Edyta

      January 2, 2019 at 1:19 pm

      Thanks Heidy!

      Reply
  2. Jessica Formicola

    January 2, 2019 at 1:18 pm

    5 stars
    We tried this last night and it was a hit with everyone! Definitely making again soon!

    Reply
    • Edyta

      January 2, 2019 at 1:19 pm

      Oh my Gosh! You just made my day Jessica! Thanks so much 🙂

      Reply
  3. Karen @ Seasonal Cravings

    January 2, 2019 at 1:44 pm

    5 stars
    That tomato olive sauce sounds crazy good and packed with flavor. I can see using that in so many different dishes. New Year’s Goals!

    Reply
    • Edyta

      January 2, 2019 at 1:48 pm

      Thank you Karen! You’re right, this sauce can be used in many different dishes 🙂

      Reply
  4. Elizabeth

    January 2, 2019 at 1:59 pm

    Wow, this sounds so fancy and flavorful! I love all the different flavors you have going on in this dish. Perfect for a special meal at home!

    Reply
    • Edyta

      January 2, 2019 at 2:20 pm

      Thanks Elizabeth!

      Reply
  5. Gabi

    January 2, 2019 at 2:03 pm

    5 stars
    Great step by step instructions. Thank you for sharing, Edyta. I was always a bit hesitant to cook veal rollatini. But with your help and great pics this seems to be doable. My hubby will be thrilled when I surprise him soon with this delicious dish.

    Reply
    • Edyta

      January 2, 2019 at 2:20 pm

      Fantastic! I hope you will like it!

      Reply
  6. Tracey

    February 11, 2020 at 4:11 am

    Can i precook veal Ann later in day add to sauce for dinner party

    Reply
    • Edyta

      February 19, 2020 at 9:05 pm

      You can try but there is a chance that the meat might get a little dry.

      Reply

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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
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Hi, I'm Edyta. I’m a recipe developer, photographer, and writer behind the Eating European food blog of European and Mediterranean healthy and delicious recipes. I consider myself a home chef with a cultivated passion for amazing food.
I’m also a reformed New York State attorney, who practiced for several years only to thereafter decide that this was my real passion. Maybe one day I decided to step back to the courtroom, but in the meantime I’m enjoying spending my time with my kids, my husband, my kitchen and YOU! Read More…

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