Short-order veal rolls
1
- Prep Time15 min
- Total Time15 min
- Makes4 to 5 servings
Ingredients
1 red bell pepper
1 yellow bell pepper
1 large portobello mushroom
4 tsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
10 pieces veal scallopini, about 875 g to 1 kg
130-g log goat cheese
10 toothpicks
Instructions
Lightly oil grill and heat barbecue to medium. Core and seed peppers, then cut in half. Slice each half into 5 long strips. Discard stem from mushroom. Slice cap into 10 long thin strips. In a small bowl, stir oil with salt and pepper.
Lay a few veal slices on a piece of waxed paper on counter. Sparingly brush both sides of each scallopini with oil mixture. Spoon about 1 heaping teaspoon (7 mL) goat cheese on short edge of each scallopini. Lay 1 mushroom strip and 1 red and 1 yellow pepper strip across cheese. Tightly roll meat around filling, enclosing cheese as best you can. Veggies will poke out from rolls. Fasten with a toothpick. Repeat with remaining veal, cheese and vegetables.
Grill with lid closed, turning frequently, until meat is cooked through and grill marks form, 5 to 6 minutes. If veal slices are thick, continue grilling, turning often, 2 to 3 more minutes. Remove to a platter.
Nutrition (per serving)
Calories 304, Protein 40.3g, Carbohydrates 4.7g, Fat 13.3g, Fibre 1g, Sodium 639mg.
Colourful peppers, mushrooms and cheese make a delicious filling for tender grilled veal rolls. We like them best with ultra-skinny scallopini from the supermarket, but thicker pieces from the butcher can also be used.
Cheesy tip
Use cream cheese or a soft cheese such as a creamy blue cheese in place of goat cheese called for in the recipe.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.