Name: Veal Involtini
Cook time: 2 hr
Total time: 2 1/4 hr
Yield: Makes 10 main-course servings
Ingredients: 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread); 2 lb veal cutlets (no more than 1/4 inch thick); 1/2 cup chopped fresh flat-leaf parsley; 5 garlic cloves, minced; 4 1/2 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1 1/4 cups); 1 1/4 cups olive oil; 1 teaspoon black pepper; 1 large white onion, cut into 8 wedges and layers separated; 7 (10- to 12-inch) metal skewers

Veal InvoltiniMartyn Thompson

Top-quality veal really makes a difference in this dish; meat should be cut from the leg for scalloppine.

Cooks' notes:

•Veal and onion can be threaded onto skewers 1 day ahead and chilled, loosely covered.
•If you're unable to grill outdoors, you can broil veal and onion skewers. Preheat broiler and lightly oil rack of a broiler pan. Broil skewers in 2 batches 4 to 6 inches from heat, turning over once, until golden, about 6 minutes per batch.

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