Crusty Quebec Grain-Fed Veal Rolls with Prosciutto and Sage

Type of cut: cutlets

Yield: 4 servings

Degree of difficulty: average

Preparation: 30 minutes

Cooking: 20 minutes

Cooking method: BBQ




  • 8 large slices of prosciutto
  • 4 Quebec Grain-Fed Veal scallops, 115 g (4 oz) each
  • Dijon mustard
  • 4 large slices of Havarti cheese
  • Fresh sage leaves
  • Pepper


  1. To prepare the roll, spread two slices of prosciutto on a wooden board.
  2. Place a cutlet on the prosciutto. Baste with a small quantity of Dijon mustard. Cover with a slice of cheese and top with sage leaves. Season with pepper, to taste.
  3. Roll gently and seal with toothpicks.
  4. Repeat the process for the other cutlets. Set the rolls aside on a serving platter.
  5. Preheat barbecue on high.
  6. Sear the grain-fed veal rolls on all sides.
  7. Finish cooking on upper rack or lower heat of the barbecue.
  8. Ideal cooking is completed when the internal temperature of the meat reaches 64°C (147°F) or when the meat begins to shrink in volume and when juices rise to the surface.
  9. Remove the veal rolls from heat, cover lightly with aluminium foil and let sit for a few minutes according to the size of the piece of meat. The heat will spread and the centre of the meat should reach 66°C (150°F).
  10. Serve the grain-fed veal rolls sliced with buttered beans and ratatouille.

Wine pairing

© Société des alcools du Québec, Montréal, 2007, 2011