Veal Rolls Stuffed with Cheese and Basil


  • 8 Quebec Veal thin cutlets (about 75 g or 2.5 oz each)
  • 8 slices of Quebec’s cheddar cheese
  • 16 basil leaves
  • 1 tbsp (15 ml) balsamic vinegar
  • 1 tbsp (15 ml) honey
  • 2 tbsp (30 ml) canola oil
  • Salt and pepper to taste


  1. Preheat barbecue on medium-high heat.
  2. Season the veal cutlets with salt and pepper. Garnish the base of each cutlet with a slice of cheese and two basil leaves. Roll the cutlets tightly, then prick them on small skewers.
  3. In a bowl, whisk together the oil, balsamic vinegar and honey.
  4. Cook the veal rolls on a hot and oiled barbecue grill for 4 to 5 minutes, turning them a few times and basting them with the honey preparation halfway through cooking. Remove the skewers before serving the rolls.


Photo credit: Pratico-Pratiques