Ingredients
8 X 85 g (3 oz) grain-fed veal scallopinis
115 g (1/4 lb) ground grain-fed veal
3 dried shallots, chopped
5 ml (1 tsp) paprika
115 g (4 oz) ground almonds
Salt and cracked pepper
Peanut oil
8 finely chopped mushrooms
60 g (2 oz) grated cheddar cheese
Ground salt and pepper
30 ml (2 tbsp) butter or light oil
Peanut oil
Preparation
In a pan, sauté the shallots, ground veal and the mushrooms in the butter or oil.
Add salt and pepper to this stuffing mixture.
Place the stuffing on well-flattened scallopinis (keep the pan for the sauce).
Sprinkle with cheddar and roll, taking care to close the ends properly.
Tie with a string or a wooden skewer, previously soaked in water.
Brush with olive oil and cook on the grill over medium heat for about 10 minutes, turning the roll frequently.
Lemon Sauce
Lemon juice
125 ml (1/2 cup) white wine
15 ml (1 tbsp) parsley
Salt and pepper
100 g (3 1/2 oz) semi-salted butter
Preparation
De-glaze the pan with the white wine and reduce the volume to _ .
Add the lemon juice and the chopped parsley and cook for 1 minute.
Remove from heat and season to taste.
Pour over the scallopinis
