Wednesday, January 30, 2008

Goat Cheese Stuffed Veal

Have I mentioned that I love goat cheese?

This is an adaptation of a recipe from a South Beach Cookbook. It turned out great! I served it with mashed cauliflower, green beans with mushrooms and balsamic, and a tossed salad.

Goat Cheese Stuffed Veal
4 pieces of veal scallopini, pounded thin
2 tsp olive oil
1/8 tsp salt
1/8 tsp ground black pepper
1/4 c crumbled goat cheese
2 T chopped pimento
1 tsp chopped fresh basil
1 T chopped shallot

Combine cheese, pimento, basil and shallot in a small bowl. Spoon 1/4 of the cheese mixture on top of each piece of veal and spread evenly over the meat, but not to the edges. Roll and secure with a toothpick. Brush veal roll-ups with oil, and season meat with salt and pepper.

Heat grill pan to medium high. Spray pan with cooking spray. Grill veal until cooked thru browned evenly all over (about 5 minutes a side) and filling is melting.

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