Grilled Veal Rollatini Recipes

SPINACH AND CHEESE VEAL ROLLATINI

Steps:

• Combine spinach, egg, cheese and 1/4 cup Sauce in medium bowl; set aside.
• Season cutlets, if desired, with salt and black pepper. Evenly top cutlets with spinach mixture leaving 1/4-inch edge; then roll up and secure with wooden toothpicks. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat and brown veal. Add Sauce and reduce heat to medium and cook covered, stirring occasionally, 10 minutes or until veal is cooked. Serve, if desired, with hot cooked pasta or rice.

VEAL INVOLTINI

Steps:

• 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.

GRILLED VEAL ROLLATINI

Steps:

• Drop the garlic slices into the olive oil, and let it infuse for 30 minutes to an hour.
• Pound the veal scallops into thin scaloppine: First, place each slice between sheets of wax paper and tenderize it, preferably with the toothed face of a meat mallet-don't tear through the meat. Flatten and spread the meat into a thin oval, roughly 8 inches long and 4 inches wide and 1/4 inch thick. The pieces will vary in size.
• To make the rollatini filling, toss together the bread crumbs, pecorino, oregano, chopped parsley, and 1/2 teaspoon salt in a bowl. Drizzle over it 4 tablespoons of the garlic-infused oil (discarding the slices), and keep tossing the crumbs until they're evenly moistened.
• Lay out the scaloppine and lightly salt the top surface. Sprinkle a tablespoon or a bit more of the bread crumbs over each scaloppine, covering the top almost to the edges. Starting at one of the narrow ends, roll up each of the scaloppine the long way, enclosing the crumbs. Stick a toothpick into the flap end of the meat all the way, and all the way through the roll, to hold it together.
• Brush the rolls with some of the remaining oil, set them on a platter, and sprinkle the remaining bread crumbs on top. Let the rollatini sit (so the flavors permeate the meat) for 20 minutes.
• Meanwhile, light your grill and heat the rack over a medium flame or bed of charcoal or wood coals (my favorite for flavor). Set the rollatini on the grill, and rotate them every 1 1/2 to 2 minutes, to keep them evenly moist as they cook. Occasionally brush or drizzle over them more garlic-infused oil. When they're grill-marked all around, after 7 minutes or so, check doneness by slicing into a roll. If the center is not warm, continue grilling slowly, lowering the flame or spreading out the coals as needed.
• Remove to a warm platter, brush the rollatini again with oil, and let them sit for a couple of minutes before serving.