Involtini Daging Sapi

Name: Involtini Daging Sapi
Cuisine: italian
Ingredients: 500 g veal cutlets, thinly sliced; 8 slices prosciutto; 100 g mozzarella, sliced; 2 tbsp fresh parsley, chopped; 2 cloves garlic, minced; 1 tsp lemon zest; 150 ml dry white wine; 200 ml chicken broth; 2 tbsp olive oil; 30 g butter; 1 tsp salt; ½ tsp black pepper; 2 tbsp all‑purpose flour

Veal Involtini

Ingredients

500 g veal cutlets, thinly sliced
8 slices prosciutto
100 g mozzarella, sliced
2 tbsp fresh parsley, chopped
2 cloves garlic, minced
1 tsp lemon zest
150 ml dry white wine
200 ml chicken broth
2 tbsp olive oil
30 g butter
1 tsp salt
½ tsp black pepper
2 tbsp all‑purpose flour

Instructions

1Pound the veal slices to an even thinness, season with salt and pepper.
2Lay a slice of prosciutto on each veal piece, top with mozzarella, parsley, garlic, and lemon zest; roll tightly and secure with a toothpick.
3Lightly dust each roll with flour, shaking off excess.
4Heat olive oil and butter in a large skillet over medium‑high heat; brown the rolls on all sides, then remove and set aside.
5Deglaze the pan with white wine, scraping up browned bits, and let it reduce by half.
6Add chicken broth, return the rolls to the pan, cover, and simmer for 15 minutes until the veal is tender.
7Remove the rolls, keep warm, and continue cooking the sauce uncovered until it thickens slightly.
8Plate the involtini, spoon the reduced sauce over them, and serve immediately.

Source: llm-generated