This is a great keto recipe, packed with flavour without the carbs. Looks harder than it is to make. Patience is key and when grilling try and keep your grill temperature to about 375-425°F (190-218°C).




Special Equipment

24 toothpicks
Basting brush


8 Ontario veal cutlets, approximately 4 oz (113g) each
8 tsp (40 mL) Dijon mustard (1 tsp [5 mL] per cutlet)
½ cup (125 mL) chopped fresh herbs (Ted uses chives parsley, sage, and tarragon but any mix of fresh herbs will work such as rosemary, thyme, oregano, cilantro, basil, or dill)
Salt and fresh ground black pepper to taste
4 slices prosciutto cotto (Italian style ham), sliced in half lengthways
8 pieces pizza mozzarella cheese cut into 3-inch-long x 1-inch wide rectangles (7.5 cm x 2.5 cm)
1/3 cup (80 mL) thinly sliced sundried tomato
1/3 cup (80 mL) pitted chopped dry cure black olives
½ cup (125 mL) olive oil, divided
¼ cup (60 mL) balsamic glaze


Lay the veal cutlet out onto a flat work surface or cutting board so that the cutlet is vertical. Fold the side edges in to make the cutlet into a rectangle, pressing gently.

Brush each cutlet on the folded side with a teaspoon of Dijon mustard. Sprinkle with chopped fresh herbs and season to taste with salt and freshly ground black pepper.

Lay a slice of prosciutto cotto onto the veal cutlet and place a wedge of mozzarella cheese onto of the ham at the bottom end of the cutlet.

Place about 1 tbsp (15 mL) each of sundried tomato and dry cure black olive onto the cutlet in front of the cheese. Starting at the bottom end (the cheese end) roll the veal cutlet into a tight pinwheel. Secure pinwheel with 3 toothpicks. Repeat with remaining cutlets.

Brush the 8 veal cutlet pizza rollups with ¼ cup (60 mL) of olive oil. Cover and refrigerate for a minimum of 1 hour to allow the rolls to cool and firm.

In a small bowl combine remaining ¼ cup (60 mL) of olive oil with the balsamic glaze. Season to taste with salt and freshly ground black pepper. Mix and set aside for basting.

Fire up your grill to medium/medium-high approximately 375-425°F (190-218°C).

Remove veal cutlet pizza roll ups from refrigerator and season with salt and pepper to taste.

Grill cutlets for 15 to 20 minutes, turning occasionally until lightly charred and tender. Medium rare for the cutlets and the cheese is soft and begging to melt and ooze. Brush pizza rollups with reserved balsamic glaze mixture.

Tip: Don’t rush the cook. An easy does it approach will help keep the veal moist and tender and keep the cheese from oozing out of the center.

Remove from grill and allow pizza rollups to rest for 3 to 5 minutes. Slice and serve.