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.Prep Time:
10 minutes Ready In:
30 minutes or less Serves:
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.