1kg Veal, cut into 20-30 small scaloppine
freshly ground black pepper
2 garlic cloves, smashed
½ cup white wine
¼ cup chicken stock
50g pitted green olives, chopped
2 anchovies, chopped
2 hard-boiled eggs, whites only, chopped
½ cup homemade breadcrumbs
½ cup chopped parsley
Zest and juice of 1 lemon
Mix the stuffing ingredients together to form a moist crumb.
Lay the veal scaloppini out on your work surface. Season lightly, then place 1 spoonful of the crumb mixture at the end of each slice and shape it into a little log. Roll the veal up and around the filling and secure with toothpicks – or cotton, if you’re feeling adventurous.
Melt the butter in a heavy-based casserole until just sizzling, add the smashed garlic to infuse into the sauce. Add the involtini and sauté for a few minutes until evenly browned. Add the wine and stock to the pan and bring to a gentle simmer. Cook covered for 30-45 minutes, turning in the liquid every so often. By the end of the cooking time the liquid will have evaporated and the involtini will be golden brown and slightly sticky.
Serve the involtini with lots of crusty bread for mopping up the juices.