Lionheart Wines
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Veal Involtini with Grilled Anaheim Chiles

Serves 4 as an Entree, 20 as appetizers


  • 12 slices veal scaloppini (about ¾ lb)
  • 12 thin slices prosciutto (about ¼ lb)
  • 12 thin slices provolone (about 7 oz)
  • 24 fresh sage leaves
  • salt and freshly ground black pepper
  • Olive oil

Grilled Anaheim Chiles 

  • 6 Anaheim chilies (about 1 lb)
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon dried oregano
  • salt and freshly ground black pepper 


  • Prepare a fire in a charcoal grill. 
  • Working in batches, place the veal slices between 2 sheets of plastic wrap.  Pound with a mallet to an even thickness of slightly less than ¼ inch.
  • Top each slice of veal with 1 slice prosciutto, 1 slice cheese and 2 sage leaves.  Season to taste with salt and pepper.
  • Roll up and secure each roll with a toothpick.  Coast each roll in olive oil.
  • Grill over a hot fire, turning often and brushing with oil if necessary to prevent sticking, until browned and cooked through, 8 – 10 minutes. 

For Chiles:

  • Prepare a fire in a charcoal grill. 
  • Brush chilies with 1 tablespoon olive oil. 
  • Grill over a medium-hot fire until charred, 10-15 minutes.
    Transfer to a cutting board.  Remove skin ribs and seeds.  Cut into strips.
  • Put chile strips in a bowl.  Add remaining 2 tablespoons olive oil, vinegar and oregano and mix well. 
  • Season to taste with salt and pepper and serve warm or at room temperature. 

Notes: Thinly sliced veal cooks very quickly; do not overcook, or it will toughen.  Ideally, small scaloppini are cut across the grain from a single muscle, but thin slices cut across the entire leg will do. 

William-Sonoma, the best of Taste
page 157

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