Braised Veal And Parsley Omelet Rolls

Ingredients

• 1 lb lean veal, thick slices
• 3-4 eggs
• Salt and pepper to taste
• Pinch of grated cheese
• Chopped parsley
• Butter for frying
• Flour for dusting
• Soup stock

Method

1. 1 Beat the eggs with salt, pepper, grated cheese, and chopped parsley.
2. 2 Fry the egg mixture in butter to form an omelet slightly larger than the veal slices.
3. 3 Place the veal on the omelet, trim excess omelet, and roll the meat tightly with the omelet. Tie securely with kitchen twine.
4. 4 Dust the roll with flour and brown it in butter in a saucepan, seasoning with salt and pepper.
5. 5 Add soup stock to cover the bottom, simmer until cooked through, and serve in the thickened gravy.