Bacon-Wrapped Veal Cutlets Stuffed with Tomatoes, Arugula and Cheese

16 minutes


  • 4 Quebec veal cutlets
  • Salt and pepper
  • Arugula salad
  • 1 greenhouse tomato
  • 4 thin slices cheese of your choice
  • 4 slices bacon


  1. Preheat the barbecue to 200°C (400°F).
  2. Meanwhile, flatten the veal cutlets with a rolling pin to give them width if necessary.
  3. Season both sides with salt and pepper.
  4. Place a thin slice of tomato, arugula and a thin slice of the cheese of your choice on each cutlet, then roll up.
  5. Place the rolled cutlets on slices of bacon, then roll up.
  6. Cook the cutlets for 8 minutes on the barbecue with the lid closed.
  7. Turn the cutlets over and continue cooking for 8 minutes, still with the lid closed.
  8. Serve with papillote vegetables, salad or rice.

Recipe from Guide_de_survie_pour_mono (Martin Goyette).