Meat, Genoese Style

Ingredients

• g lean veal slice
• eggs
• salt
• pepper
• pinch Parmesan
• parsley
• butter
• flour
• broth

Instructions

1. Beat and flatten a 300-400 g lean veal slice.
2. Fry an omelette of 3-4 eggs seasoned with salt, pepper, Parmesan and parsley, sized to the veal slice; patch it to fit.
3. Spread the omelette on the veal, roll up tightly and tie.
4. Flour and brown in butter with salt and pepper.
5. Finish with broth and serve with its somewhat thick juice.