Veal Rolls Stuffed with Cheese and Basil

Ingredients

• 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

Preparation

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