Grilled Veal Cutlet (Scaloppini) Pizza Rolls

Name: Grilled Veal Cutlet (Scaloppini) Pizza Rolls
Ingredients: 8 Ontario veal cutlets, approximately 4 oz (113 g) each; 8 tsp (40 mL) Dijon mustard (1 tsp [5 mL] per cutlet); ½ cup (125 mL) chopped fresh herbs (Ted uses chives parsley, sage, and tarragon but any mix of fresh herbs will work such as rosemary, thyme, oregano, cilantro, basil, or dill); Salt; fresh ground black pepper; 4 slices prosciutto cotto (Italian style ham), sliced in half lengthways; 8 pieces pizza mozzarella cheese cut into 3-inch-long x 1-inch wide rectangles (7.5 cm x 2.5 cm); 1/3 cup (80 mL) thinly sliced sundried tomato; 1/3 cup (80 mL) pitted chopped dry cure black olives; ½ cup (125 mL) olive oil, divided; ¼ cup (60 mL) balsamic glaze

ontariovealappeal.ca

Grilled Ontario veal cutlets wrapped in prosciutto, stuffed with mozzarella, sun-dried tomatoes, and olives—keto-friendly, flavorful pizza roll-ups! Perfect for a special meal.

View full recipe on ontariovealappeal.ca

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Ingredients

8 Ontario veal cutlets, approximately 4 oz (113 g) each
8 tsp (40 mL) Dijon mustard (1 tsp [5 mL] per cutlet)
½ cup (125 mL) chopped fresh herbs (Ted uses chives parsley, sage, and tarragon but any mix of fresh herbs will work such as rosemary, thyme, oregano, cilantro, basil, or dill)
Salt
fresh ground black pepper
4 slices prosciutto cotto (Italian style ham), sliced in half lengthways
8 pieces pizza mozzarella cheese cut into 3-inch-long x 1-inch wide rectangles (7.5 cm x 2.5 cm)
1/3 cup (80 mL) thinly sliced sundried tomato
1/3 cup (80 mL) pitted chopped dry cure black olives
½ cup (125 mL) olive oil, divided
¼ cup (60 mL) balsamic glaze