See more
Stuffed Veal Rolls

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.

Oxmoor House SEPTEMBER 2006

  • Yield: 4 servings (serving size: 2 veal rolls)
  • Cook time: 7 Minutes
  • Prep time: 16 Minutes


  • 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.

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

Go to Full Version of

Stuffed Veal Rolls Recipe