Grilled Veal Rolls with Mortadella and Pecorino


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The key to preparing veal scaloppini is to grill them slowly and baste frequently.

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  • 1/2 C. bread crumbs
  • 2 Tbs. finely chopped fresh parsley
  • 2 garlic cloves, peeled and very finely chopped
  • 1/3 C. freshly grated pecorino cheese
  • Freshly ground black pepper
  • Olive oil
  • 1 1/4 lbs. veal scaloppini, cut into eight 3X5-inch slices, 1/8 to 1/4 inch thick
  • 8 thin slices unsalted butter (about 3 Tbs.)
  • 8 slices mortadella
  • Kosher salt
  • Eight 8-to-10-inch wooden skewers, soaked in water
  • Butter for basting

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Prepare a medium-hot charcoal fire or preheat a gas grill for 15 minutes or medium-high. Mix together the bread crumbs, parsley, garlic, pecorino, and pepper to taste. Add enough olive oil to make a paste. Place the slices of veal between 2 pieces of wax paper and flatten until they are about 1/16 inch thick. Place a thin slice of butter on every rectangle of meat, then cover with a slice of mortadella, trimming to the same size if necessary. Cover the mortadella with some of the bread crumb mixture and lightly sprinkle with salt. Roll up and secure with toothpicks. Double skewer the roll-ups. Slide the roll-ups onto the skewers so they fit tightly, using 2 roll-ups per double skewer. Place the skewers on the grill and cook until golden brown, 8 to 10 minutes on each side. Baste frequently with butter.

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