Veal involtini in tomato sauce

Involtini are stuffed and rolled bundles, traditionally made from slices of meat, fish or vegetables.

Recipe «Veal involtini in tomato sauce» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 12 veal schnitzels, uncrumbed, 24 medium fresh basil leaves, 1 1/2 x 110g tubs buffalo mozzarella, drained, cut into 12 pieces, 1 tbsp olive oil, 1 brown onion, finely chopped , 2 garlic cloves, crushed, 700g jar tomato pasta sauce, 1/3 cup Massel chicken style liquid stock , Small fresh basil leaves, to serve.

Ingredients:

• 12 veal schnitzels, uncrumbed 
• 24 medium fresh basil leaves 
• 1 1/2 x 110g tubs buffalo mozzarella, drained, cut into 12 pieces 
• 1 tbsp olive oil 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 700g jar tomato pasta sauce 
• 1/3 cup Massel chicken style liquid stock 
• Small fresh basil leaves, to serve 

Instructions

1. Top 1 piece of veal with 2 basil leaves and 1 piece of mozzarella. Roll up to enclose filling. Secure with a toothpick. Repeat with the remainingveal, basil leaves and mozzarella.
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook veal, in batches, for 2 minutes each side or until browned all over. Transfer to a plate. Cover to keep warm.
3. Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic. Cook for 1 minute or until fragrant. Add pasta sauce and stock. Bring to the boil. Reduce heat to low. Return veal, and any juices, to pan. Cook, turning occasionally, for 5 minutes or until veal is cooked through and mozzarella starts to melt. Season with salt and pepper.
4. Serve involtini and sauce topped with basil leaves.