Veal Involtini

Veal Involtini

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)

  • 2

    lb veal cutlets (no more than ¼ inch thick)

  • ½

    cup chopped fresh flat-leaf parsley

  • 5

    garlic cloves, minced

  • oz finely grated Pecorino Romano or Parmigiano-Reggiano (1¼ cups)

  • cups olive oil

  • 1

    teaspoon black pepper

  • 1

    large white onion, cut into 8 wedges and layers separated

Directions

Put oven rack in middle position and preheat oven to 350°F. Spread bread crumbs in a shallow baking pan and toast, stirring once or twice, until golden, 8 to 10 minutes. Gently pound veal cutlets to slightly less than 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin, then cut into roughly 4- by 3-inch pieces. Stir together parsley, garlic, 3/4 cup cheese, 1/4 cup oil, and 1/2 teaspoon pepper until a paste forms. Stir together bread crumbs, remaining 1/2 cup cheese, and remaining 1/2 teaspoon pepper. Season cutlets lightly with salt and pepper and spread 1 side of each piece with 1 teaspoon parsley-garlic paste. Line a baking sheet with wax paper. Roll up veal pieces (paste sides up), starting from a short side. Put remaining cup oil in a bowl and dip each roll in it, letting excess drip off, then dredge in bread-crumb mixture, pressing gently to help crumbs adhere. Transfer to baking sheet. Thread 1 veal roll onto 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. Assemble 6 more skewers in same manner (last skewer will have only 2 rolls). Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is hot when you can hold your hand 5 inches above rack for 1 to 2 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high. Grill veal on a lightly oiled grill rack, covered only if using gas grill, turning over once, until rolls are golden, about 6 minutes total. Remove veal and onion from skewers and serve immediately. If you're unable to grill outdoors, you can broil veal and onion skewers. Preheat broiler and lightly oil rack of a broiler pan. Broil skewers in 2 batches 4 to 6 inches from heat, turning over once, until golden, about 6 minutes per batch.


Nutrition

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