Sicilian Veal Roulades

Pound the veal cutlets flat with a meat mallet.

Combine the white wine vinegar, lemon zest, and peppercorns in a zip-top plastic bag. Add the veal, seal the bag, and turn to coat in the marinade. Place the bag in the refrigerator for 30 minutes.

Finely chop the garlic and parsley and mix with the Pecorino in a shallow dish. In another shallow dish, add the beaten eggs. In a third shallow dish, add the breadcrumbs.

Remove the veal cutlets from the marinade and dry off with paper toweling. Dip each piece in the beaten egg then dip one side only in the cheese mixture.

Roll the slices up jelly roll style with the cheese on the inside. Secure the edges with a toothpick. Dip the roulades again in the egg mixture and then cover completely in the breadcrumbs. Set aside.

Add the oil to a wide skillet over medium-high heat. There should be enough oil to heavily coat the bottom of the pan.

When hot, add the roulades and cook, turning frequently, until browned on all sides. Serve hot.