Veal Brochettes with Sun-Dried Tomato Pesto | Quebec Veal
For the brochettes Rub cutlets with olive oil, salt and pepper. Garnish each cutlet with 3 sage leaves and a slice of prosciutto. Thread the cutlets onto skewers, making them ripple. Preheat BBQ to...
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Ingredients
- 4 Quebec Veal cutlets, halved lengthwise
- 30 ml (2 tbsp) olive oil
- 8 slices prosciutto
- 3 sage or basil leaves
- Salt and freshly ground pepper
- 8 wooden skewers soaked in water
- 8 sundried tomatoes, chopped
- 2 garlic cloves, chopped
- 15 basil leaves
- 8 walnuts
- Flower of salt
- 80 ml (1/3 cup) olive oil
- 60 ml (1/4 cup) grated Parmesan cheese
- Lemon juice to taste
- Freshly ground pepper
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