Veal Rolls with Fontina Cheese


  • 12 Quebec Veal cutlets, approximately 100 g each
  • 12 thin slices of pancetta
  • 12 thin slices of Fontina cheese
  • 1 egg
  • 150 g (1 cup) all-purpose flour
  • 50 g (2 oz) butter
  • 45 ml (3 tbsp) olive oil
  • 4 leaves of sage
  • 100 ml (3 1/2 oz) marsala or white grape juice
  • Salt and pepper to taste


  1. Place the cutlets on a work surface, cover them with plastic wrap and soften them with a mallet.
  2. Garnish each piece of veal with a slice of pancetta and a slice of cheese.
  3. Wrap the cutlets on themselves and hold them in place using toothpicks.
  4. Mix the egg and flour in a bowl, then dip each roll into the mixture.
  5. In a frying pan, heat butter and olive oil over medium-high heat for 2 to 3 minutes. Add the sage.
  6. Stir the rolls into the pan. Cook for 2 to 3 minutes, until the cutlets are golden brown. Salt and pepper.
  7. Deglaze the pan with marsala and simmer for 2 to 3 minutes.
  8. Serve with a pan fried rapini or a mixed salad.