- 2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
- 6 tablespoons whipped butter, at room temperature
- 1/2 cup plain Italian bread crumbs
- 1/4 cup chopped onion
- 3 cloves minced garlic
- 1/2 cup chopped parsley leaves
- 1/2 cup grated Pecorino Romano
- 6 ounces grated cacciocavallo
- 1/4 cup extra-virgin olive oil
- 36 fresh bay leaves (or substitute dry bay)
- 2 large red onions, peeled and cut into wedges, leaves separated
- 12 (8-inch long) bamboo skewers, soaked in water
On a clean cutting board, lay out the pounded veal cutlets.
Cut each cutlet across in 1/3rd's, to make 3 (4-inch) long pieces from every cutlet. Season each piece with salt and pepper, then place 1/2 teaspoon of softened whipped butter on each slice and spread it evenly across.
Drizzle the bread crumb mixture with the olive oil to moisten the crumbs, and mix well with your hands to incorporate.
Place a heaping tablespoon of the mixture on each slice and roll up, tucking in the sides as you go, spring roll fashion, to secure the filling inside. Some veal rolls will be longer than others, and can be cut in 1/2 to even out. Save the extra rolls to make 1 more skewer.
Top each veal roll with 1 fresh bay leaf and 1 red onion wedge, and then place 3 of the topped rolls on 1 skewer, so that each skewer has 3 of everything on it.
You should make 12 skewers with 3 rolls per skewer, by using the extra meat you trimmed from the longer rolls.
Place on a pregreased hot grill, and grill for about 2 minutes on each side, brushing again with olive oil, and season with salt and pepper.
If you do not have a grill, you can place under the broiler about 8 to 10 inches from the flame, and watch carefully, cooking for 2 minutes per side.