Ingredients

12 (3- to 4-ounce) veal scallops

7 tablespoons butter, room temperature, divided

2 tablespoons chopped fresh Italian parsley

1 cup all purpose flour

2 large eggs

2 garlic cloves, minced

1 teaspoon coarse kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

3 tablespoons extra-virgin olive oil

Description

Cinnamon, Black Pepper, Cloves, And Nutmeg Flavor The Roulade Coating. To Round Out The Meal, Serve The Veal With Mashed Potatoes Mixed With A...

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