Veal: Veal Involtini with Morels

Veal Involtini with Morels


  • 2 dl vegetable bouillon
  • a little pepper
  • 1 tbsp. clarified butter
  • 0.5 tsp. salt
  • 2 dl single cream for sauces
  • 3 spring onions, incl. green parts
  • 1 tsp. thyme leaves
  • 8 toothpicks
  • 8 thin veal cutlets (approx. 60 g each)
  • 8 tsp. mustard
  • 20 g dried morel mushrooms
Order the ingredients from COOP@home


Coat the steaks with mustard, roll up tightly, secure with toothpicks, season. Soften the morels in water for about 5 mins., remove, wash well, drain and halve.

Fry the Involtini all over in the hot clarified butter for approx. 4 mins. over a medium heat, remove, keep warm.

Chop the spring onions and sauté in the same pan with the morels and thyme for approx. 2 mins. Pour in the stock and cream, simmer for about another 5 mins., season. Return the meat to the pan.


  • Veal
  • 25 mins Preparation/cooking time: ca. 25m
  • Servings For 4 people
  • Nutrition 314 Kcal