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
Courtesy Of New York Restaurateur Lidia Bastianich, These Tasty Veal Roulades Boast A Multitude Of Flavors, Including Cinnamon, Ground Black Pepper, And Nutmeg.
Bon Appetit Magazine
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