1/2 cup dried bread crumbs 2 tablespoons chopped fresh Italian parsley 1 clove garlic, minced salt and freshly ground black pepper, to taste 1 pound top round steak, cut into cutlets and pounded thin 2 tablespoons extra-virgin olive oil 4 ounces mozzarella cheese, cut into thin sticks metal skewers
In a small bowl, combine the bread crumbs, parsley, garlic and salt and pepper to taste. Spread half of the seasoned crumbs evenly on a piece of wax paper.
Brush 1 side of each cutlet with some of the oil. Transfer 1 beef cutlet, oiled-side down, to the wax paper and press gently so that the crumbs adhere.
Place 1 piece of cheese and 1 teaspoon of the reserved crumb mixture along the short edge of the cutlet. If necessary, trim each piece of cheese so it does not protrude beyond the cutlet. Roll the cutlet tightly, beginning at the cheese end, to form a neat roll. Thread the roll onto a metal skewer. Repeat with the remaining cutlets.
They can be covered and refrigerated for up to several hours before cooking.
Preheat the grill or broiler to medium. Grill or broil, turning as necessary, until the meat is brown on the outside but still slightly pink in the center, about 5 minutes per side.
267 calories, 17 grams fat, 7 grams carbohydrates, 21 grams proteinper serving. This recipe is low in carbs.