Veal Rolls à la Laurita

Ingredients

• Veal loin (solomo de ternera)
• 1 handful Breadcrumb (miga de pan)
• Fresh pork fat (tocino fresco)
• Parsley
• Salt
• Pepper
• Beef marrow (tuétano de vaca)
• Egg yolks and one white, beaten
• Breadcrumbs (ralladura de pan)
• Pickled onions and green ají (ají verde; chili), escabeche
• Tomato-juice sauce

Instructions

1. Cut good veal loin crosswise into thin slices and flatten them with a rolling pin.
2. Pound breadcrumb, fresh pork fat, parsley, salt, pepper and beef marrow in a mortar.
3. Spread two tablespoons of the mixture on a veal slice and cover with another slice.
4. Dip in beaten egg yolks with one white, roll in breadcrumbs, and toast on the grill over moderate heat.
5. Serve garnished with pickled onions and green ají, and separately with tomato-juice sauce.