Le Morel: Veal Involtini, Morels, Eggs & Cheese


Chard Wrapped Veal Involtini, with Morels, Eggs, and Cheese

It’s 5 Star Makeover time! This month’s theme is a much more free-form and team-based challenge. We’re assigned to teams of three. Among that team, we are to create an appetizer, an entree, and a dessert with a decided ingredient or theme. Our team, Le Morel, includes the incredibly talented Lazaro from Lazaro Cooks! and Joan from FOODalogue. And today, we present you with a tasting of morels, the honeycomb-like mushrooms often used in French cooking. Your menu today is:

Visit FOODalogue for Morel Raviolo en Broth and Lazaro Cooks! for Morel Ice Cream Sandwich, with Chocolate and Chili Cookies & Candied Almonds!

Chard Wrapped Veal Involtini with Morels, Eggs & Cheese

  • 1/4 cup breadcrumbs
  • 5 tablespoons olive oil, divided
  • 1 pounds thin, flat veal cutlets
  • 2 cups of chicken broth
  • 1 dried morel mushroom, ground into powder
  • 1/2 oz dried morel mushrooms, soaked in warm chicken broth for 30 minutes, keep soaking broth
  • Salt and freshly ground black pepper
  • 1/2 cup grated parmigiano-reggiano
  • 1 tablespoons minced garlic
  • 1 bunch chard, separate out large chard leaves
  • 2 hard-boiled eggs
  • 1 cup red wine
  • 1/4 cup tomato paste
  • 1 (28-ounce) whole Italian tomatoes, crushed, with juices
  • 2 bay leaves


  1. Season veal cutlets with salt and pepper on both sides. Cover one side of each veal piece with cheese, mushroom powder, garlic, 1 tsp of salt, 1/2 tsp of pepper, and bread crumbs.
  2. Cut the eggs in quarters lengthwise. Lay the eggs down the middle of the veal. Roll the veal up, enclosing the filling around the eggs, all the way to the other end. Tie the roll with kitchen twine in several places so that filling is secured and involtini is tightly bound.
  3. Heat oil over medium-high heat in a large saucepan. Place veal involtini in pan and brown on all sides, about 8 minutes total. Add wine and turn meat to coat all sides. Add tomato paste, tomatoes and their juices, and enough mushroom soaking broth to come 2/3 of the way up the meat. Bring to a boil, add bay leaves, and reduce heat to a simmer to cook, covered, for 30-40 minutes.
  4. Fill a large bowl with ice water and set aside. Boil a pot of water. Blanch swiss chard leaves for 1 minute. Shock leaves in prepared ice bath and dry between sheets of paper towels.
  5. Remove meat from pan and continue to cook pan juices, uncovered, until sauce thickens, about 10-15 minutes. Meanwhile, add cleaned morel mushrooms to sauce to lightly cook.
  6. Place each meat involtini on a chard leaf, roll leaf up to enclose the involtini. Cut veal involtini in halves and serve with tomato sauce and morels.

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15 comments for “Le Morel: Veal Involtini, Morels, Eggs & Cheese

  1. Joan Nova
    May 29, 2012 at 9:11 am

    We were starting to get hungry for the entrée … but this was worth the wait. The colors just pop off the plate and that’s so enticing. I like that you made a morel powder to infuse the veal. Yay, for depth of flavor!

  2. Victoria
    May 29, 2012 at 11:16 am

    Great entree using morels! I love the chard leaf wrapped around the veal (but I don’t see it listed in your ingredients). Definitely a fun dish for this challenge 🙂

  3. Laz
    May 29, 2012 at 11:29 am

    Way to make the morel shine. Love the depth of flavor at play here. Gorgeously photographed as well. Love the presentation with the wrapped chard.

    As I told Joan, you were a complete pleasure to work with. Thank you for your dedication, energy, and sense of responsibility.

  4. 5 Star Foodie
    May 29, 2012 at 5:57 pm

    Fabulous combination of ingredients, flavors, and colors here. An excellent main course, love that the involtini are wrapped in chard!

  5. Faith
    May 30, 2012 at 5:44 am

    Love morels. 🙂 You guys came up with a fantastic menu and your dish looks like it was executed perfectly! I like how you added egg — it adds such gorgeous color to the dish!

  6. Trix
    May 30, 2012 at 9:56 am

    What a great dish – your team had an awesome progressions of items. Love this plat principal!!

  7. angela@spinachtiger
    May 31, 2012 at 1:43 pm

    Everything is wonderful about this dish, including the hard boiled eggs. Bravo.

  8. Jill~a SaucyCook
    June 1, 2012 at 4:32 pm

    Inspirational, creative, delectable, beautifully photographed and drool-worthy to say the least!

  9. Lori Lynn
    June 1, 2012 at 6:39 pm

    Adore all the textures and colors in your dish. Fabulous main course for the Wars.
    Très magnifique! Le Morel rocks!

  10. Sabrina
    June 1, 2012 at 7:56 pm

    Not fair! I should’ve responded earlier – everyone else stole the comments I wanted to make. Fabulous! Magnificent! (Despite not eating veal it’s lovely to look at!)

  11. Shannon
    June 2, 2012 at 11:46 am

    oh boy, this is such a great dish! great job 🙂

  12. Magic of Spice
    June 2, 2012 at 3:35 pm

    I hope this is not a repeat comment but my computer froze up the first time 🙁
    Beautiful, beautiful dish and exciting use of the theme ingredient! Excellent!

  13. Kimberly (unrivaledkitch)
    June 4, 2012 at 1:10 am

    Ah this looks so good!I love morels the whole menu looks to die for and fantastic. So much fun! Morel mushroom ice cream so awesome, and morels and veal is just killer. 🙂 thanks for sharing

  14. Jenn and Seth (@HomeSkilletCook)
    June 5, 2012 at 12:14 pm

    oh man this sounds absolutely delicious!

  15. Tanantha
    June 6, 2012 at 2:21 pm

    all i can say is I’m hungry! What a surprise addition to put egg inside.

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