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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 253
  • Calories from fat: 54%
  • Fat: 15.1g
  • Saturated fat: 5.9g
  • Protein: 22.7g
  • Carbohydrate: 6.1g
  • Fiber: 0.8g
  • Cholesterol: 82mg
  • Iron: 1.3mg
  • Sodium: 491mg
  • Calcium: 135mg


  • 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


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