The Sicilian light meat rolls are my light version of the famous Messina-style cutlets traditionally served as skewers, light and very easy to prepare!
For my rolls, I used thin slices of veal creating meat rectangles and a homemade breading: simple and light, made with whole wheat breadcrumbs and adhered it with lemon juice.
Don’t forget to account for the breading in the total carbohydrate count of your meal.
Cooked in the oven, they are soft and succulent.
Once ready, you can season them with a drizzle of oil or with a lemon sauce.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 8.5 oz thin slices of veal (topside or eye of round)
- as needed whole wheat breadcrumbs
- 2 tbsps grated cheese (caciocavallo, grana or parmesan)
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
- 1 drizzle extra virgin olive oil (raw)
- extra virgin olive oil
- lemon juice
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- as needed chopped parsley
Suggested Tools
- 1 Knife
- 1 Cutting Board
- 1 Meat Pounder
- Baking Tray 9.8×11.4 inches
- Parchment Paper
Preparation
Remove the meat from the fridge at least half an hour before cooking it.
Cut the slices of topside or eye of round veal into meat rectangles [2-3 per slice depending on size].Lay each meat slice on a cutting board and flatten it with the meat pounder, pounding from the center and pressing outward.
In a dish, combine:
• whole wheat breadcrumbs;
• grated cheese;
• a pinch of salt;
• a pinch of pepper;
• chopped parsley;
and mix.Internal breading
Dip one side of the meat rectangle into the breading.
Roll the meat rectangle with the breaded side inside, forming a roll.
Repeat the previous operations until you have completed the rolls.External breading
Roll the rolls in the remaining breading, adhering it on the sides as well.Line a baking tray with a sheet of parchment paper and place the rolls on top.
Briefly preheat the oven.
Bake at 329°F in a fan oven for 15-20 minutes.Plate them.
Season with a drizzle of oil or with a lemon sauce.Your Sicilian light meat rolls are ready.
Enjoy your meal!
For the lemon sauce, emulsify:
• extra virgin olive oil;
• lemon juice;
in a 1:1 ratio with
• a pinch of salt;
• a pinch of pepper;
• parsley.Or drizzle them with the salmoriglio sauce: Sicilian dressing.
Variations
You can also prepare the Sicilian light meat rolls as skewers.
FAQ (Questions and Answers)
What cut of meat for the rolls?
• topside;
• eye of round;
• veal nut;
• rump.
