Veal Spiedini

1. 1

   Mix about 1 cup of the grated cheese with the breadcrumbs. Lay out your sliced veal. Neaten the edges if they are too rough. Depending on the size of your scaloppini you may want to 1/2 them. Rub lightly with a garlic clove. A little pepper and salt*. Place one slice of cheese on top, then a slice of Pancetta and then another slice of Mozzarella. Place a thin layer of bread crumb mixture -appox a 1-2 T depending on size of cutlets. Smooth into thin layer. Sprinkle some of the chopped Parsley over. Gently roll into small logs making sure that the end flap is meat touching meat. I find it easier to lightly coat them in EVOO and then roll them in the bread crumbs at this point. Then after about 20min I slice them into pinwheels about 1.5 inches thick. I then skewer them about 4-5 per skewer (if using wood pre-soak skewers).

2. 2

   --OOOO-Skewer them after laying the pinwheels flat. Then I lightly oil the cut sides and dip back into bread crumbs. Let set up 20 min. If making ahead they can be wrapped tightly and placed in frig up to a day ahead.

3. 3

   Over a med hot fire grill them about 3 min per side (4). Let rest about 5min before serving. Drizzle a little EVOO over each. Sprinkle some grated cheese over top. Squeeze 1/2 lemon over each. Garnish with Chopped Parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.