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Veal Rolls with Blue Cheese and Roasted Pine Nuts
- Course Main Dishes
- Prep. Time 15 mins
- Cooking Time 10 - 15 mins
- Yields 4 servings
Preparation
What You Need
4
large
veal cutlets
Melted
butter mixed with olive oil, to brush cutlets
Salt
Freshly ground pepper, to taste
Stuffing:
1-2 cloves
garlic, 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
Pepper, to taste
Instructions
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.
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