Stuffed Veal Cutlets Grilled
Veal Cutlets are stuffed with cheese and spinach and grilled to perfection leaving grilled marks and a delicious flavor, served with tomatoes, and red tomatoes.

Stuffed Veal Cutlets Grilled

Stuffed veal cutlets are tender, delicious, and perfect for serving to the family. These cutlets rolled or sandwiched with loads of kale and cheese on the inside. Pounded veal cutlets are tender and delicious, seasoned with an infused oil, and stuffed with cooked kale and cheese. Stuffed veal cutlets are grilled to perfection and served immediately.  Without a grill, prepared these cutlets in the oven or a sauté pan!

Prepping the Veal Cutlets

Stuffing these cutlets is very easy. First, remove the kale from the stems and pan fry it. The kale will shrink down, so make sure you have enough to stuff all your cutlets. Once the kale is cooked combine with cheese before stuffing cutlets. First, cover the cutlets with the infused oil and then stuff each cutlet with the kale and cheese mixture. Close the cutlets by sandwiching them or by rolling them. You can use toothpicks to hold close if needed. When grilling roll gently to keep the cutlets stuffed.

Infused Garlic Oil

This recipe calls for a simple homemade infused garlic oil. Make the simple oil by adding the minced garlic and salt and pepper directly to the oil. If you have a favorite infused oil, you can also use that. Keep it simple by using the oil and ingredients you have at home.

Serving Stuffed Veal Cutlets

Serve these cutlets with your favorite dinner sides. Roasted potatoes, and a vegetable are perfect. Check out Colleen’s blog for more recipe ideas here!

This Stuffed Veal cutlets recipe was created by Collen of Souffle Bombay, checkout her blog here to find more of her great veal recipes!



4 Tablespoons grapeseed, olive or avocado oil

salt and pepper, to taste

2-4 veal cutlets, depending on the size

2 cups chopped kale (stems removed)

1/2 cup shredded Parmesan cheese

Red pepper flakes, to taste


To begin, make your garlic oil by combining garlic and oil in a small ramekin and season with salt and pepper. Set aside for 15 minutes or more to allow flavors to infuse. If you are in a hurry, use the back of a spoon to mash garlic into oil a bit to speed the mingling of flavors up.

Heat a sauté pan, add 1.5 TBS of the garlic oil to the pan and then add your kale. Season kale with salt, pepper and red pepper flakes and sauté until wilted.

Remove the kale from heat and allow to cool for 5 minutes. Then add in the Parmesan cheese and toss to combine the two

When ready to grill, season veal cutlets with salt & pepper and brush liberally with garlic oil. Stuff each cutlet and roll the or layer them like a sandwich. Secure with a couple toothpicks if they need help holding together.

Grill each for a few minutes per side until the veal is cooked through. Veal cutlets cook very quickly and are hard to temp using a meat thermometer because they are thin. Make sure to remove from grill once the cutlets have browned and move freely form the oiled grill.

Alternatively, you can also oven roast these cutlets or cook in a sauté pan as well. These cutlets pair well with roasted potatoes, grilled zucchini or a simple rice or pasta.