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.
Oxmoor House SEPTEMBER 2006
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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