Veal Brochettes with Sun-Dried Tomato Pesto

Ingredients

For the brochettes

• 4 Quebec Veal cutlets, halved lengthwise
• 30 ml (2 tbsp) olive oil
• 8 slices prosciutto
• 3 sage or basil leaves
• Salt and freshly ground pepper
• 8 wooden skewers soaked in water

For the pesto

• 8 sundried tomatoes, chopped
• 2 garlic cloves, chopped
• 15 basil leaves
• 8 walnuts
• Flower of salt
• 80 ml (1/3 cup) olive oil
• 60 ml (1/4 cup) grated Parmesan cheese
• Lemon juice to taste
• Freshly ground pepper

Preparation

For the brochettes

1. Rub cutlets with olive oil, salt and pepper.
2. Garnish each cutlet with 3 sage leaves and a slice of prosciutto. Thread the cutlets onto skewers, making them ripple.
3. Preheat BBQ to 205°C (400°F). Place the skewers, cutlet side down, on the grill over direct heat, then lower the heat. Cook for about 5 minutes, or until the meat pulls away easily, then cook for a final minute on the prosciutto side.
4. Serve with sun-dried tomato pesto.

For the pesto

1. In a mortar or food processor, combine all ingredients and blend until desired consistency.
2. Taste, then adjust seasoning.

Recipe from Folks and Forks.