- 0:25 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
For a budget meal big on gourmet flavour, try this veal involtini with rich tomato sauce.
Ingredients
- 1/2 medium eggplant, thinly sliced
- Olive oil cooking spray
- 8 (500g) veal schnitzels (uncrumbed)
- 4 slices prosciutto, halved lengthways
- 2 x 400g cans Italian tomatoes with olives
- 1 garlic clove, crushed
- 1 tablespoon finely chopped fresh basil leaves
- 1 tablespoon olive oil
- Cooked pappardelle pasta, to serve
- Fresh basil leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Preheat grill on medium-high heat. Place eggplant on a foil-lined baking tray. Spray with oil. Grill for 3 to 4 minutes each side or until golden and tender. Set aside to cool for 5 minutes.
- Step 2Top 1 piece of veal with prosciutto and eggplant. Roll up to enclose. Secure with toothpicks. Repeat with remaining veal, prosciutto, eggplant and toothpicks.
- Step 3Combine tomato, garlic and basil in a 5cm-deep, 28cm x 18cm (base) ceramic baking dish. Heat oil in a large frying pan over medium-high heat. Add veal. Cook, turning, for 2 minutes or until browned. Transfer to baking dish. Bake for 20 minutes or until veal is cooked through and tomato mixture has slightly thickened.
- Step 4Remove and discard toothpicks. Slice veal. Divide pasta between bowls. Top with tomato mixture and veal. Sprinkle with basil leaves. Serve.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1933 kj
Energy
11.5g
Fat Total
2.3g
Saturated Fat
7.9g
Fibre
39.3g
Protein
113mg
Cholesterol
1030mg
Sodium
47.6g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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