Sicilian-Style Stuffed Veal Cutlets
Source of Recipe
Internet
List of Ingredients
12 veal cutlets, about 1 3/4 pounds in all
Salt
1 3/4 cups bread crumbs
Abundant freshly cracked black pepper
2 tablespoons water
2 tablespoons pickled capers, rinsed
2 cups grated provolone cheese
1/2 cup pitted black (mild, unspicy) olives
2 cloves garlic, minced
5 tablespoons olive oil
A bunch of parsley, minced
8 steel skewers
Recipe
Carefully trim away any membranes the cutlets may have. Place them between two sheets of waxed paper and pound them gently to thin them, taking care not to pierce them. Combine the water, bread crumbs, grated provolone, garlic and parsley in a bowl, and season the mixture with salt and abundant pepper.
Mince the capers and the olives together. Lightly oil the cutlets, on both sides, and spread a little of the olive mixture over one side of each. Then press the cutlets, one at a time, into the bread crumb mixture, coating them well on both sides. Roll up the cutlets (olive side in) and skewer them, three to each pair of skewers. Grill them over low heat coals, or roast them in a 350 F oven until done, about a half hour. Serves 6.
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