Veal rolls with a melting heart, cooked on the grill, in a pan or in an air fryer, just a few minutes are enough to bring a delicious second course to the table, and you can’t imagine how tender and tasty with the melted provola inside. A recipe similar to Messina-style rolls, but with a really rich and delicious heart of melted provola. Making meat rolls is very easy; I used veal, but chicken or pork loin is also fine, cut thin and beaten with a meat mallet. Beating the meat with a mallet makes it thin and very tender. Even in the case of veal, it’s a good habit to pound the meat a bit on a cutting board with a mallet, and if the meat is very delicate, we can cover it with a sheet of parchment paper. I like to sprinkle the meat with flavored breadcrumbs, which gives my meat rolls a special taste, but first, I pass it in a bit of extra virgin olive oil so the meat remains juicy and holds the seasoning better. Let’s see how to prepare these delicious veal rolls stuffed with melted provola.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 16 pieces
- Cooking methods: Grill, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Veal Rolls
- 8 slices veal
- 4 tablespoons breadcrumbs
- to taste grana
- to taste pecorino
- to taste parsley
- 1 clove garlic
- to taste salt
- to taste pepper
- 3.5 oz provola cheese
Tools for Preparing Veal Rolls
- 4 Skewers
- 1 Bowl
- 1 Plate
- 1 Cutting Board
- 1 Knife
- 1 Meat Mallet
Steps to Prepare Veal Rolls
Cut the meat slices in half because otherwise, they are too long.
On a cutting board, pound each one with a meat mallet.
Brush the meat slices with olive oil, add a little salt and pepper, and massage.
In a bowl, put breadcrumbs, chopped parsley, finely chopped garlic, grana, and pecorino cheese and mix well.
Pass each slice through the flavored breadcrumbs, on both sides.
On each slice of meat, place a piece of provola, and roll it up, sealing the provola inside by folding the outer edges towards the inside of the roll. Squeeze tightly and place 4 rolls on each skewer, squeezing them tightly.
Cook the rolls quickly in a pan with a drizzle of oil until golden, covered, or in an air fryer, well brushed with olive oil, for about 10 minutes at 356°F, or as I did this time on the grill, using my Weber BBQ, with a cooking time of about 2 minutes per side, using well-lit briquettes, for a temperature of about 392°F.
