Bruciuletti (Stuffed Veal Cutlets)
Serves 5 to 6. Recipe is by Tullio Saffiotti, who suggests serving it with a Pinot Noir from the Carneros region of Napa Valley, Calif., or a Pinot Noir from Oregon.
2 to 3 lbs. top round cutlets, pounded to ¼-inch thickness
Salt and pepper
1 cup fresh bread crumbs
1½ tbls. chopped onions
1 tbl. chopped fresh parsley
1 tbl. Pecorino Romano cheese
2 tbls. olive oil
¼ tsp. salt
¼ tsp. pepper
Commercially made Italian dressing or
11/2 tbls. olive oil
3 tbls. fresh lemon juice
1⁄3 tsp. salt
1/4 tsp. pepper
1. Cut cutlets into smaller cutlets so that when they are rolled up, they are no more than 4 to 5 inches long and 1½ inches or so thick. Salt, pepper and lightly oil cutlets.
2. Combine filling ingredients. Thinly spread stuffing on cutlets, not too close to edges. Roll up and secure with toothpicks.
3. Either marinate the stuffed cutlets in Italian dressing for 1 to 2 hours before cooking or prepare a basting marinade with 1½ tablespoons olive oil, lemon juice, 1⁄3 teaspoon salt and ¼ teaspoon pepper. Use basting marinade while broiling in oven on high 6 to 7 minutes each side until done. (Thinner cutlet rolls cook faster and more even throughout than if thick.)