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1
On a clean cutting board, lay out the pounded veal cutlets.
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2
Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet.
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3
Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
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4
In a mixing bowl, add the bread crumbs, onions, garlic, parsley, and both of the grated cheeses, season with cracked black pepper and toss well to mix.
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5
Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
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6
Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside.
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7
Some veal rolls will be longer than others, and can be cut in 1/2 to even out.
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8
Save the extra rolls to make 1 more skewer.
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9
Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
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10
You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
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11
Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
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12
If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.
