High-protein veal and sage involtini

Elegant high-protein veal and sage involtini made with veal escalopes, bresaola and sage. An Italian lunch that suits paleo cooking.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 50 g
• Fat: 13 g
• Carbs: 2 g

Ingredients

• 400g veal escalopes
• 4 slices of bresaola
• 8 leaves of sage
• 2 tbsp olive oil
• 100ml beef stock
• 1 lemon
• 1 pinch of pepper

Method

You’ll need: frying pan

1. Carefully pound the very thin veal escalopes even thinner with something flat.
2. Top each escalope with a slice of bresaola and two fresh sage leaves.
3. Fold the escalopes over or roll them up and secure each with a cocktail stick.
4. Heat the olive oil in a frying pan and fry the meat rolls on both sides until golden brown.
5. Take the meat out of the pan, deglaze with the beef stock and a splash of lemon juice, and let the jus reduce. Serve the involtini in the sauce.

Good to know

Saltimbocca alla romana with a twist: tender veal and aromatic sage bring a real taste of Italy.

Swaps

Veal escalopes → chicken breast (sliced very thinly, as a cheaper option).

Cooking tips

Wrap the meat in cling film before pounding it so the fibres don't tear.

Storage

The delicate involtini taste best freshly fried.

Allergens

Gluten-free and lactose-free. Contains none of the main allergens.

Dairy-free recipes