Veneto Veal Braciole with Risoni

Veneto Veal Braciole with Risoni

Serves 4

Prep Time: 15 Minutes

Cooking Time: 20 Minutes




  • 8 Veneto Schnitzels 
  • 8 (100g approx.) thin slices prosciutto
  • 80g baby spinach leaves
  • 2/3 cup (120g) grated mozzarella
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 small red onion, finely diced
  • 500g tomato and garlic pasta sauce
  • 1/3 cup basil leaves, torn + extra small leaves, to serve
  • 250g risoni
  • Mixed leaf and cucumber salad, to serve



  1. Lay the veal steaks flat on a large chopping board. Top each with 1 slice prosciutto and divide baby spinach and mozzarella between steaks. Roll each steak up to enclose filling and tie with kitchen string to secure. Season.
  2. Heat half the oil in a large non-stick frying pan over medium-high heat and cook veal for 2-3 minutes, turning, or until browned all over. Transfer to a plate.
  3. Heat remaining oil in the same pan over medium-high heat. Add garlic and onion and cook for 3-4 minutes or until softened. Add pasta sauce and 1/3 cup water and bring to the boil. Reduce heat to a simmer and cook for 2-3 minutes. Return veal to pan and simmer 6-7 minutes or until tender. Season and stir through torn basil.
  4. Meanwhile, cook risoni according to packet instructions. Drain.
  5. Serve veal and sauce with risoni, extra basil leaves and salad.




  1. Substitute mozzarella with cheddar, provolone or feta cheese.
  2. Substitute risoni with penne, fusilli or bow-tie pasta. Polenta or cous cous would also be delicious.
  3. Add your choice of chopped herbs to the sauce – parsley or thyme would also work well.