Tre Stelle® Grilled Stuffed Veal Rolls

A simple southern Italian-style stuffing for these veal rolls works with chicken or beef cutlets as well - just monitor your grilling time for doneness.
My Favs

Cheese: Romano   Course: Mains

Makes 2-4 servings


1 lb | 500 g
sliced veal cutlet

1 cup | 250 mL
fresh bread crumbs

2 cloves garlic, minced

2/3 cup | 160 mL
Tre Stelle® Grated Romano Cheese

1/2 cup | 125 mL
flat leaf parsley, chopped finely

2 tbsp | 30 mL
pine nuts

1 tbsp | 15 mL
dried currants

1/4 cup | 50 mL
olive oil

1/2 tsp | 2 mL
freshly grated black pepper

1/4 cup | 50 mL
white wine or dry Marsala

Additional chopped parsley, olive oil and the juice of a half a lemon if desired for garnish.


On a clean chopping board, pound cutlets between two pieces of plastic wrap until thin, being sure not to break through the meat; refrigerate until ready to use.

In a medium bowl combine remaining ingredients; stir and set aside.

Place each cutlet on a clean surface and spread with stuffing mixture, roll tightly and pierce with a skewer or tie with kitchen twine. Grill on barbeque or broil in oven until cooked to desired doneness. Sprinkle with additional chopped parsley, olive oil and lemon juice if desired.


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Created By: Tre Stelle Kitchen

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