# 42 Veal Rolls (involtini)

Vittorio’s Kitchen
Servings: 10
(main-courses)

Ingredients:

  1. 4 cups fine fresh bread crumbs, (from 10
    slices firm white sandwich bread)

  2. 2 lb veal scaloppini, no more than 1/4 inches
    thic, 
    Gently pound
    veal cutlets to 1/8 inch thick, use 2 sheets of plastic wrap, use the flat side
    of a meat mallet, then cut in 4- by 3-inch pieces, moor, or les.

  1. 1 1/4 cups olive oil

  2. 5 or 6 garlic cloves, minced

6.   
4 1/2 oz
finely grated Romano or Parmesan (1 1/4 cups)

  1. Salt and  pepper

  2. 1/2 cup chopped  Italian parsley

  3. 1 large yellow onion, cut into 8 wedges and
    layers separated

 Need (10-
to 12-inch) metal skewers or wood to hold rolls together

Preparation:

1.   
Pre head oven
350 F, Spread bread crumbs in a shallow baking pan and toast them, on middle
oven rack, stirring  few times  until golden,

2.   
Mix together
parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a
paste forms.

3.   
Add breadcrumbs,
the remaining 1/2 cup cheese, and the second 1/2 teaspoon pepper, stir

4.   
Season veal
lightly with salt and pepper and spread 1 side of each piece with 1-teaspoon
parsley-garlic paste.

5.   
Line a baking
pan with wax paper.  Roll up veal pieces
(the paste will go on in side), starting from a short side.

6.   
Put remaining
cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge
in breadcrumb mixture, pressing gently to help crumbs stick.  Transfer in baking pan.

7.   
Secure veal
roll with a skewer, then 1 piece of onion, leaving about 1/4 inch between. 

8.   
Repeat on same
skewer 2 more times, then transfer skewer to baking sheet. 

9.   
Repeat with  6 remaining skewers in same manner

10. 
Prepare grill
for cooking.    

11.  Preheat burners
on high, (charcoal or gas grill) then reduce heat to moderately high.

12.  Grill veal on
a lightly oiled grill rack, (cover if using gas) turn over once, until rolls
are golden, about 7 to 8 minutes total.

13.   Remove from
skewers and serve immediately.

Cooks’ notes: 
 Skewers can be assembled 1 day ahead, cover
and refrigerate.
 If you need to cook in side, preheat
broiler and lightly oil rack of a broiler pan.

Kip 4 to 6
inches from heat, turning over once, until golden, for 6 or 7 minutes.

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