Veal Rolls with Blue Cheese and Roasted Pine Nuts

Name: Veal Rolls with Blue Cheese and Roasted Pine Nuts
Yield: 4 servings
Ingredients: 4 large veal cutlets; Melted butter; olive oil to brush cutlets; Salt and freshly ground pepper to taste; Stuffing; 1-2 garlic cloves finely chopped; 5 oz (150 g) Canadian Blue cheese or Canadian Feta crumbled or 5 oz (150 g) Sharp Canadian Cheddar grated; 1/4 cup (60 mL) regular bread crumbs; 1/2 cup (125 mL) pine nuts roasted* and roughly chopped; 1-2 tbsp (15-30 mL) melted butter; Juice and grated zest of 1/2 lemon; 2 tbsp (30 mL) fresh basil or parsley chopped; Salt and pepper to taste

This is the Veal Rolls with Blue Cheese and Roasted Pine Nuts recipe.

Prep: 15 min
Cooking: 10 min - 15 min

Yields 4 servings

veal rolls with blue cheese and roasted pine nuts

Ingredients

4 large veal cutlets
Melted butter
olive oil to brush cutlets
Salt and freshly ground pepper to taste
Stuffing
1-2 garlic cloves finely chopped
5 oz (150 g) Canadian Blue cheese or Canadian Feta crumbled or 5 oz (150 g) Sharp Canadian Cheddar grated
1/4 cup (60 mL) regular bread crumbs
1/2 cup (125 mL) pine nuts roasted* and roughly chopped
1-2 tbsp (15-30 mL) melted butter
Juice and grated zest of 1/2 lemon
2 tbsp (30 mL) fresh basil or parsley chopped
Salt and pepper to taste

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Preparation

Preheat barbecue to medium.

Mix all stuffing ingredients until texture is smooth.

Place veal cutlets on a work surface, season with salt and pepper. Divide stuffing in four and spread over each cutlet. Roll cutlets tightly into rolls and secure with a toothpick or a piece of string.

Brush rolls with butter mixed with olive oil before placing on grill. Barbecue 10 to 15 minutes, or until cooked to taste.

Serve rolls whole or sliced. Recipe from Chef Véronique Gagnon-Lalanne