8 ounces veal leg (4 medallions), pounded thin
Salt and pepper, to taste
1/2 teaspoon minced garlic
1/2 teaspoon minced shallots
Olive oil, for sautéing
2 oven-roasted or sun-dried Roma tomatoes, julienned fine
1/4 cup chopped spinach
1/4 cup chopped, stemmed shiitake mushrooms
2 tablespoons balsamic vinegar
2 tablespoons port wine
1/4 cup (1 ounce) aged Wisconsin Provolone Cheese
1/4 cup breadcrumbs from a crusty Italian loaf
1 tablespoon minced garlic
3 tablespoons white wine
1/4 cup heavy cream
2 tablespoons grated aged Wisconsin Provolone Cheese
For stuffed veal, prepare the grill according to the manufacturer's directions.
Seasonthe veal with salt and pepper. Set aside.
Sauté the garlic and shallots in a small amount of olive oil. When opaque, add the tomatoes, spinach, and mushrooms. Add the vinegar and wine. Remove to the mixture to a bowl and cool slightly but not completely. Add the cheese until slightly melted. Add the breadcrumbs. Add more vinegar, wine, or stock to moisten, if necessary.
Place 2 to 3 tablespoons of stuffing on each veal medallion, and roll. Skewer the meat with toothpicks to keep them from unwrapping. Grill until the veal is done
For the sauce, mix the sauce ingredients in a small bowl. Pour some of the sauce on each plate and over the veal to serve.