Rolled Italian-Style Veal Scallops

Stuffed and rolled thin slices of veal are wonderful for dinner parties. The veal can be stuffed with flavored breadcrumbs, spinach, and cheese, or mushrooms.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 4 slices veal, cut from the leg, about 4 oz. each
  • Salt and pepper
  • 1⁄2 cup cooked spinach, moisture squeezed out
  • 1⁄2 cup ricotta cheese
  • 2 Tbsp. Parmesan cheese
  • 1⁄4 tsp. ground nutmeg
  • Flour
  • Olive oil


  • Pound the veal thin between two sheets of waxed paper. Sprinkle with salt and pepper on both sides.
  • Mix together the spinach, cheeses, and nutmeg. Divide between each piece of veal.
  • Roll the veal and fasten it with toothpicks. Dust with flour and drizzle with olive oil.
  • Heat grill to medium. Grill over indirect heat for 10 minutes, turning often. The stuffing should be hissing or bubbling.