Stuffed Veal Rolls

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.

Yield:

4 servings (serving size: 2 veal rolls)

Recipe from

Recipe Time

Prep: 16 Minutes
Cook: 7 Minutes

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

Ingredients

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

Preparation

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.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

September 2006