Veal: Involtini with Figs and Sage

Involtini with Figs and Sage


  • salt and pepper to taste
  • a little pepper
  • 1 tbsp. white flour
  • 0.75 tsp. salt
  • 2 dl meat bouillon
  • 1 sprig sage
  • oil zum Braten
  • 1 clove of garlic
  • 1 dl red port
  • 12 thin veal cutlets (z.B. Nuss, je ca. 50 g)
  • 8 sage leaves
  • 100 g goats’ milk cream cheese (Chavroux)
  • 4 figs
  • 1 tbsp. butter, weich
Order the ingredients from COOP@home


Pound the steaks to flatten them, season on one side, turn. Crush the garlic, finely chop the sage, combine with the cream cheese, season. Spread the filling over the steaks, loosely roll up and fix with toothpicks. Dust the Involtini with flour. Quarter the figs, fry in a frying pan in hot oil for approx. 2 mins., remove, cover and keep warm. Add a little oil, fry the Involtini in batches over a medium heat for about 6 mins. all over, cover and keep warm.

Pour the port and stock into the same frying pan, loosen any bits that have stuck to the bottom of the pan, add the sage, reduce the liquid to approx. 200 ml, strain and pour back into the pan. Using a fork, mix the butter and flour well. Bring the reduction to the boil, add the flour & butter in batches, stirring, then gently simmer the sauce for approx. 10 mins., season. Serve everything together.


  • Veal
  • 40 mins Preparation/cooking time: ca. 40m
  • Servings For 4 Personen
  • Nutrition 315 Kcal