Grilled Veal Cutlet (Scaloppini) Pizza Rolls - Ted Reader

Name: Grilled Veal Cutlet (Scaloppini) Pizza Rolls - Ted Reader
Ingredients: 8 Ontario veal cutlets, approximately 4 oz (113g) 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 and fresh ground black pepper to taste; 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

www.tedreader.com

This is a great keto recipe, packed with flavor without the carbs. Looks harder than it is to make. Patience is key and when grilling try and keep your grill temperature to about 375-425°F...

View full recipe on www.tedreader.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.tedreader.com.

Share this recipe:

Ingredients

8 Ontario veal cutlets, approximately 4 oz (113g) 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 and fresh ground black pepper to taste
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