Using a kitchen mallet or wide cleaver
, pound each slice of veal between 2 oiled pieces of waxed paper until thin yet not torn, about 1/16-inch thick. Lay each piece out on a cool working surface. In a mixing bowl, stir together Pecorino, bread crumbs, parsley, pine nuts
and plumped, drained currants until well blended. Season the veal slices with salt and pepper. Divide the Pecorino
mixture among the 8 pieces of veal, spreading it out thinly. Roll the veal
up tightly like a burrito
and secure with toothpicks.
Lay 4 pair of veal rolls side by side a 1/2-inch apart and skewer
them with 2 rosemary
sprigs to yield 4 sets. Season with salt and pepper, and brush with olive oil. Grill
until cooked, about 3 to 4 minutes per side, and serve immediately with lemon wedges. Serve with Herb Salad.