4 rolled breast veal Recipes

veal breast slices (2 3/4 lb total), pounded thin by your butcher, salt and freshly ground black pepper, fresh flat-leaf parsley, finely chopped to yield 1/2 cup, garlic cloves, plus 1 clove thinly sliced, bay leaves, red chili pepper flakes (or 1 small pepper, de-seeded and roughly chopped), extra-virgin olive oil, sized onion, thinly sliced, fresh tomatoes, peeled, de-seeded and passed through a vegetable mill, day-old bread , cut into rough chunks, garlic clove, thinly sliced, ground veal, freshly grated parmigiano-reggiano, egg, salt and freshly ground black pepper, extra-virgin olive oil

breasts of veal , boned and pounded flat, salt, fresh ground black pepper, pork sausage, ground veal, chopped onion, fresh breadcrumb, chopped onion, sage, butter (to fry breast of veal), onions, sliced, carrots, sliced, turnip, sliced, stalk celery, sliced, bay leaves, finely crushed, minced parsley, thyme, peppercorns, water

ground veal breast, ground pork sausage, ham, cut into 1/4-inch dice, carrot, cut into 1/4-inch dice, salt and freshly ground black pepper, roasting chicken , deboned by your butcher, but still in 1 piece, eggs, hard-boiled, peeled and quartered lengthwise, extra-virgin olive oil