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Veal Rolls with Blue Cheese and Roasted Pine Nuts
This is the Veal Rolls with Blue Cheese and Roasted Pine Nuts recipe.
- Prep: 15 min
- Cooking: 10 min - 15 min
![veal rolls with blue cheese and roasted pine nuts veal rolls with blue cheese and roasted pine nuts](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/veal-rolls-with-blue-cheese-and-roasted-pine-nuts.jpg.jpeg?itok=nUfWJwE5)
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
Tips
*Roast pine nuts about 10 minutes in 375 °F (190 °C) oven or in a frying pan with a little butter and oil.