Involtini di Vitello alla Siciliana

Discussion in 'Food and nutrition' started by [email protected], Feb 13, 2006.

  1. Involtini di Vitello alla Siciliana
    Sicilian Veal Roulades

    4 veal cutlets
    5 oz. grated Pecorino Sicliano cheese
    2 eggs
    4 oz. grated breadcrumbs
    3 cloves of garlic
    1 Tbsp. chopped parsley
    Olive oil
    1/2 cup white wine vinegar
    Zest of 1 lemon
    Salt and pepper

    Flatten the veal cutlets with a meat mallet and marinate them in the
    vinegar with the lemon zest and a few grains of black pepper. Chop the
    garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.
    Beat the eggs in a separate bowl. Remove the slices of veal from the
    marinade and dry them with paper towels. Dip them in the egg, then in the
    spiced Pecorino Siciliano cheese, on one side only. Roll the slices with
    the cheese on the inside and pin the edges with a tooth pick. Dip the
    roulades in the egg again, and then cover in the breadcrumbs. In a deep
    pan fry the roulades in abundant oil, turning them frequently. Serve
    immediately. Serves 4.

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