Veal Involtini with Breadcrumbs, Herbs & Parmesan
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A little while back I got a very nice email from Blake at Strauss Brands. She told me that Strauss is passionate about food, dentist that they offer natural, myocarditis antibiotic- and hormone-free veal. That their veal is humane, pasture raised, and have free range to motherâ€™s milk and grass pastures. She also offered to send me samples.
I’m not sure that I mention this too often here, but I’ve made a commitment to buying the most humane and environmentally friendly meat I can find. That might mean that I spend double or triple the price of the meat at the regular grocery store. I make up for that by eating much less of it, but the meat I do eat, is more sustainable and considerably more delicious. So I did some digging and found that the veal from Strauss was exactly the kind of meat I like to eat.
So now let’s get to the good stuff – how did it taste? It was delicious, of course. I used the scaloppine, which is a very thin cut and made involtini. Involtini just means that I rolled the meat with a filling. I used breadcrumbs, parsley, garlic chives and lots of freshly grated Parmesan. The Parmesan kind of falls out a little and turns into melty, caramelized goodness, imparting that heavenly toasted cheese flavor. (Who doesn’t love that?)
This is by far one of the easiest entrees I’ve ever made – 20 minutes start to finish – and a very, very good one. Next time I have to throw something together for last minutes guests, this is my recipe.