Involtini di Vitello alla Siciliana



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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Adriana

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