Stuffed Veal Rolls

Oxmoor House
This recipe calls for veal scaloppine (thinly sliced cuts of meat). If your supermarket does not have scaloppine, substitute veal cutlets. If using cutlets, place them between 2 pieces of heavy-duty plastic wrap, and pound to a 1/4-inch-thickness using a meat mallet or small, heavy skillet.
4 servings (serving size: 2 veal rolls)


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1 pound (1/4-inch-thick) veal scaloppine
1 (1.3-ounce) slice whole-grain bread (such as Pepperidge Farm)
1/3 cup shredded fresh Parmesan cheese
3 tablespoons chopped fresh parsley
2 tablespoons dried currants
1 tablespoon pine nuts, toasted
1 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray


Prep: 16 Minutes
Cook: 7 Minutes

1. Prepare grill.

2. Cut larger pieces of veal in half to form 8 pieces, if needed.

3. Process bread in a food processor until fine crumbs form. Set aside 1/4 cup breadcrumbs. Reserve remaining breadcrumbs for another use.

4. Combine 1/4 cup breadcrumbs, Parmesan cheese, and next 4 ingredients in a bowl. Spread breadcrumb mixture evenly over 1 side of veal pieces. Roll up each veal piece, jelly-roll fashion, starting with short side. Secure each in center with a wooden pick; sprinkle with salt and pepper. Coat veal rolls with cooking spray.

5. Place veal rolls on grill rack; grill 7 minutes or until done, turning once. Serve immediately.

Created date

October 2009

Nutritional Information

Calories 253
Caloriesfromfat 54 %
Fat 15.1 g
Satfat 5.9 g
Protein 22.7 g
Carbohydrate 6.1 g
Fiber 0.8 g
Cholesterol 82 mg
Iron 1.3 mg
Sodium 491 mg
Calcium 135 mg