Ingredients:

12 Veal Cutlets, about 1� pounds in all (780g)
1 cups bread crumbs 425ml
2 tablespoons water 30ml
2 cups grated provolone cheese 500ml
2 cloves garlic, minced
A bunch of parsley, minced
2 tablespoons pickled capers, rinsed 30ml
cup pitted black olives (the mild, unspicy variety) 125ml
Abundant freshly cracked black pepper
5 tablespoons olive oil 75ml
Salt
8 steel skewers
Carefully trim away any membranes the cutlets may have.

Place them between two sheets of waxed paper and pound them gently to thin them, taking care not to pierce them.

Instructions

Combine the water, bread crumbs, grated provolone, parsley, and garlic in a bowl, and season the mixture with salt and abundant pepper.

Mince the capers and the olives. Lightly oil the cutlets, on both sides, and spread a little of the olive mixture over one side of each.
Then press the cutlets, one at a time, into the bread crumb mixture,coating them well on both sides. Roll up the cutlets and skewer them,three to each pair of skewers.Grill them over the coals, or roast them in a 350�F (176�C) oven until done, about a half hour.