Savoury rolls of grilled veal are a feast for the eyes as well as the taste buds.
Directions for: Veal Paupiettes with Canadian Mozzarella and Garden-Fresh Tomatoes
Ingredients
Veal Paupiettes4 12 oz (350 g) veal cutlets
Salt and pepper, to taste
4 oz (120 g) Canadian Mozzarella cheese
2 large tomatoes, in small cubes
Marinadecup (60 mL) olive oil
2 Tbsp (30 mL) balsamic vinegar
2 Tbsp (30 mL) chives, snipped
1 Tbsp (15 mL) basil, chopped
2 tsp (10 mL) tarragon, chopped
tsp (1 mL) salt
Pepper, to taste
Directions
Veal Paupiettes1. Place each cutlet between two sheets of plastic wrap and flatten it out with a rolling pin. Set aside.
2. Stem and quarter the tomatoes. Remove the cores and the seeds. Cut the flesh into small cubes. Place in small sieve to allow the juice to drain away.
3. Cut the Canadian Mozzarella into slices and then into small cubes. Put the cheese and tomato cubes into a bowl.
4. in another bowl, mix all the marinade ingredients. Use about half, 4 tbsp (60 mL) to season the tomato and cheese cubes. Reserve the rest of the marinade.
5. Place the 4 cutlets on a worktop and season with salt and pepper.
6. Divide the tomato and cheese mixture between the 4 cutlets and roll them up, making sure that the stuffing does not come out the sides.
7. Lightly oil the grill.
8. Place the 4 veal paupiettes on the barbecue and grill the 4 sides for a total of 7 minutes. Slice each veal paupiettes into 3.
MarinadeSee more: Dairy Farmers of Canada, Cheese, Beef