- 1/4 cup plus 2 tablespoons freshly grated Parmesan cheese
- 2 tablespoons chopped chives
- 2 tablespoons minced parsley
- 1 teaspoon finely grated lemon zest
- 1 1/2 pounds thin veal cutlets, cut into pieces about 2-by-3 inches
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 tablespoons fresh lemon juice
- 2 bunches arugula, tough stems discarded (10 ounces)
- 1/4 cup very thinly sliced sweet onion, such as Vidalia
- Light a grill. In a small bowl, mix the Parmesan cheese with the chopped chives, parsley and lemon zest. Spread the veal pieces on a work surface and season them with salt and pepper. Sprinkle 1/4 cup of the Parmesan mixture on the veal and roll the pieces up to form neat cylinders.
- Thread the veal rolls onto pairs of parallel bamboo or metal skewers, leaving 1/4 inch between each of the veal rolls. Brush the veal rolls with olive oil and season them with salt and pepper. Grill the veal skewers over a hot fire, turning them once or twice, until the veal is lightly charred but still slightly pink in the center, about 6 minutes. Transfer the veal skewers to a platter.
- Meanwhile, in a large bowl, combine the lemon juice with the 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and onion and toss to coat. Mound the salad on the platter beside the veal skewers, sprinkle with the remaining Parmesan mixture and serve.
California Pinot Noirs, which tend to be lush with an edge of acidity, will best complement these Parmesan-filled veal rolls.