4 cups fine fresh bread crumbs, (from 10
slices firm white sandwich bread)
2 lb veal scaloppini, no more than 1/4 inches
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 1/4 cups olive oil
5 or 6 garlic cloves, minced
4 1/2 oz
finely grated Romano or Parmesan (1 1/4 cups)
Salt and pepper
1/2 cup chopped Italian parsley
1 large yellow onion, cut into 8 wedges and
to 12-inch) metal skewers or wood to hold rolls together
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,
parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a
the remaining 1/2 cup cheese, and the second 1/2 teaspoon pepper, stir
lightly with salt and pepper and spread 1 side of each piece with 1-teaspoon
Line a baking
pan with wax paper. Roll up veal pieces
(the paste will go on in side), starting from a short side.
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.
roll with a skewer, then 1 piece of onion, leaving about 1/4 inch between.
Repeat on same
skewer 2 more times, then transfer skewer to baking sheet.
Repeat with 6 remaining skewers in same manner
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.
Skewers can be assembled 1 day ahead, cover
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.