Sicilian Veal Roulades

• veal cutlets↗4
• grated pecorino siciliano cheese5 ounces
• eggs↗2
• grated breadcrumbs↗4 ounces
• garlic cloves↗3
• chopped parsley1 tablespoon
• olive oil↗
• white wine vinegar↗1⁄2 cup
• lemon, zest of↗1
• salt and pepper

Step-by-step instructions

1. 1

   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.

2. 2

   Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl.

3. 3

   Beat the eggs in a separate bowl.

4. 4

   Remove the slices of veal from the marinade and dry them with paper towels.

5. 5

   Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.

6. 6

   Roll the slices with the cheese on the inside and pin the edges with a tooth pick.

7. 7

   Dip the roulades in the egg again, and then cover in the breadcrumbs.

8. 8

   In a deep pan fry the roulades in abundant oil, turning them frequently.

9. 9

   Serve immediately.

10. 10

    Serves 4.

11. 11

    That's it!