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Stuffed Veal Rolls

Prep time 16 mins
Cook time 7 mins
Yield 4 servings (serving size: 2 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.


  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection