SPIEDINI

By á-25412

Ingredients

• 1 MEDIUM WHITE ONION, FINELY CHOPPED
• 3-4 CLOVES, MINCED
• 1 1/2 CUPS SHREDDED MOZZARELLA CHEESE
• 4-5 TBSP. FRESHLY MINCED PARSLEY
• 1-1/2 LBS. THINLY SLICED VEAL CUTLETS,(POUNDED)
• 3 CUPS PANKO ITALIAN BREAD CRUMBS,(CRUSHED)
• OLIVE OIL

Preparation

Step 1

STUFFING:
COMBINE ONION, GARLIC, CHEESE AND PARSLEY
MIX WELL.
SLICE CUTLETS INTO 4X6 INCH PIECES, PLACE ON FLAT SURFACE,
ADD ABOUT 3 TBSP. OF STUFFING TO CENTER OF EACH PIECE OF MEAT.
ROLL UP AND SECURE WITH TOOTHPICKS.

BRUSH ROLLS WITH OLIVE OIL AND COAT LIGHTLY ON ALL SIDES WITH BREAD CRUMBS.
ADD ENOUGH OIL TO COAT BOTTOM OF LG. SAUCE PAN. HEAT OIL.
COOK IN HOT OIL,TURNING UNTIL EVENLY BROWNED AND COOKED THROUGH. ABOUT 3-5
MINUTES. SERVES WELL WITH RICE PILAF