Stuffed Veal Rolls

• 1 pound (1/4-inch-thick) veal scaloppine
• 1 (1.3-ounce) slice whole-grain bread (such as Pepperidge Farm)
• 1/3 cup shredded fresh Parmesan cheese
• 3 tablespoons chopped fresh parsley
• 2 tablespoons dried currants
• 1 tablespoon pine nuts, toasted
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Cooking spray

1. Prepare grill.
2. Cut larger pieces of veal in half to form 8 pieces, if needed.
3. Process bread in a food processor until fine crumbs form. Set aside 1/4 cup breadcrumbs. Reserve remaining breadcrumbs for another use.
4. Combine 1/4 cup breadcrumbs, Parmesan cheese, and next 4 ingredients in a bowl. Spread breadcrumb mixture evenly over 1 side of veal pieces. Roll up each veal piece, jelly-roll fashion, starting with short side. Secure each in center with a wooden pick; sprinkle with salt and pepper. Coat veal rolls with cooking spray.
5. Place veal rolls on grill rack; grill 7 minutes or until done, turning once. Serve immediately.

veal scaloppine, bread, parmesan cheese, parsley, currants, pine nuts, rosemary, salt, black pepper, cooking spray

Taken from www.myrecipes.com/recipe/stuffed-veal-rolls (may not work)