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Stuffed Veal Rolls




Source of Recipe


The Sopranos Family Cookbook






List of Ingredients



• 1 1/2 pounds veal cutlets
  
• salt and freshly ground pepper
  
• 8 oz fresh mozzarella
  
• 3 Tbsp chopped fresh flat-leaf parsley
  
• 2 garlic cloves, minced
  
• 3 Tbsp olive oil
  
• 3/4 cup plain bread crumbs
  






Instructions



1. Preheat broiler. Place the broiler pan 4 inches from the heat.
   
2. Place the cutlets between two sheets of plastic wrap. Using a meat pounder or mallet, pound them gently to a 1/4-inch thickness.
   
3. Cut the veal into 3 x 2-inch pieces. Sprinkle with salt and pepper. Cut the mozzarella into 1 x 1/2-inch-thick sticks. Place a piece of cheese across the center of each veal cutlet. Sprinkler with the parsley and garlic. Roll up each piece of veal from one of the short sides.
   
4. Hold the two metal or bamboo skewers parallel about 1 inch apart, spear one of the rolls on the skewers, as if they were the tines of a large fork, and push the meat toward the opposite end of the skewers. Leave an inch or two clear at the base for easy handling. Thread a few more rolls on the skewers in the same way; the rolls should be barely touching. Skewer the remaining rolls in the same way.
   
5. Brush the rolls with the olive oil and sprinkle with the crumbs, patting them so they adhere. Broil the skewers, turning once, just until the meat is browned and the cheese is slightly melted, about 10 minutes.
   
6. Slide the rolls off the skewers onto a heated serving platter. Serve immediately.
   






Final Comments


Serves 6