2 1/2 pounds leg cut veal cutlets, thinly sliced and pounded each about 12 inches in length (11 cutlets)
6 tablespoons whipped butter, at room temperature
1/2 cup plain Italian bread crumbs
1/4 cup chopped onion
3 cloves minced garlic
1/2 cup chopped parsley leaves
1/2 cup grated Pecorino Romano
6 ounces grated cacciocavallo
1/4 cup extra-virgin olive oil
36 fresh bay leaves (or substitute dry bay)
2 large red onions, peeled and cut into wedges, leaves separated
12 (8-inch long) bamboo skewers, soaked in water
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