VEAL ROLLS WITH SPINACH (เนื้อลูกวัวสอดไส้ผักโขม)

#FoodFriday is back! After having had some cool collaborations in our fitness section (thx to Angel Chan!) we learned that nutrition is rather important when it comes to a healthy lifestyle. A few weeks ago we now had the chance to try an online supermarket here in Bangkok. Now we’re bringing it all together and bringing you some cool and delicious recipes that you can try on the weekend. You’re welcome.

So simple to prepare at home!


This  impressive dish is actually quite easy to make, it requires very little attention from you.

To cook this type of dish, you can also go for chicken, pork or fish, whatever you choose, it will be delicious and look stunning on your dinner table!

Let’s go to there are some great recipes for you. :-)

VEAL ROLLS WITH SPINACH (เนื้อลูกวัวสอดไส้ผักโขม)
Total Time:  50min l Serving: 4

8 ounces spinach
4 tablespoons unsalted butter
1/4 cup very finely chopped shallot or onion
pinch of freshly grated nutmeg
salt and freshly ground black pepper
1 pound veal cutlets, cut into 8 pieces, pounded thin
4 slices imported Italian prosciutto, cut in half crosswise
1/2 cup dry white wine
1/2 cup heavy cream

1. Put the spinach in a large pot over medium heat with 1/4 cup of water. Cover and cook 2 to 3 minutes, or until wilted and tender.
Drain and cool. Wrap the spinach in a lint-free cloth and squeeze out as much water as possible. Finely chop the spinach.
2. In a large skillet, melt two tablespoons of the butter over medium heat.
Add the shallot or onion and cook until very tender, about 5 minutes. Stir in the spinach, nutmeg, and salt and pepper to taste. Remove from the heat.
3. Lay the veal cutlets out on a flat surface. Sprinkle with salt and pepper. Spread with some of the spinach. Place half of a prosciutto slice on each.
Roll up the cutlets from the short end and pin each one closed with a toothpick.
4. Melt the remaining butter in a large skillet. Add the veal rolls and brown on all sides, about 10 minutes. Add the wine and bring to a simmer.
Cook 10 minutes, turning the rolls occasionally.
5. Add the cream and stir well. Simmer, turning the rolls often, until the sauce is thickened and coats the rolls, 4 to 5 minutes.
Remove the toothpicks before serving. Serve hot.


Sascha Funk

Founder / Editor at
Sascha is the publisher of and switched from an online marketing agency life in Europe to a teaching and education life in Thailand. He also writes about Teaching & Technology.

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