Lemon-Parmesan Veal Rolls with Arugula Salad Recipe

Name: Lemon-Parmesan Veal Rolls with Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped chives; 2 tablespoons minced parsley; 1 teaspoon finely grated lemon zest; 1 1/2 pounds thin veal cutlets, cut into pieces about 2-by-3 inches; Salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil, plus more for brushing; 2 tablespoons fresh lemon juice; 2 bunches arugula, tough stems discarded (10 ounces); 1/4 cup very thinly sliced sweet onion, such as Vidalia

Servings: persons

1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped chives
2 tablespoons minced parsley
1 teaspoon finely grated lemon zest
1 1/2 pounds thin veal cutlets, cut into pieces about 2-by-3 inches
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
2 bunches arugula, tough stems discarded (10 ounces)
1/4 cup very thinly sliced sweet onion, such as Vidalia

1
Light a grill.
2
In a small bowl, mix the Parmesan cheese with the chopped chives, parsley and lemon zest.
3
Spread the veal pieces on a work surface and season them with salt and pepper.
4
Sprinkle 1/4 cup of the Parmesan mixture on the veal and roll the pieces up to form neat cylinders.
5
Thread the veal rolls onto pairs of parallel bamboo or metal skewers, leaving 1/4 inch between each of the veal rolls.
6
Brush the veal rolls with olive oil and season them with salt and pepper.
7
Grill the veal skewers over a hot fire, turning them once or twice, until the veal is lightly charred but still slightly pink in the center, about 6 minutes.
8
Transfer the veal skewers to a platter.
9
Meanwhile, in a large bowl, combine the lemon juice with the 2 tablespoons of olive oil and season with salt and pepper.
10
Add the arugula and onion and toss to coat.
11
Mound the salad on the platter beside the veal skewers, sprinkle with the remaining Parmesan mixture and serve.

104

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese, 2 tablespoons chopped chives, 2 tablespoons minced parsley, 1 teaspoon finely grated lemon zest, and more.

Yes, Lemon-Parmesan Veal Rolls with Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Lemon-Parmesan Veal Rolls with Arugula Salad

How did you like this recipe?

Frequently Asked Questions