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.
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- 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. 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.
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