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
How to Make It
Cut larger pieces of veal in half to form 8 pieces, if needed.
Process bread in a food processor until fine crumbs form. Set aside 1/4 cup breadcrumbs. Reserve remaining breadcrumbs for another use.
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.
Place veal rolls on grill rack; grill 7 minutes or until done, turning once. Serve immediately.