Veal Cutlets Sicilian Style
|Veal leg slices||3 (About 1/4 Inch Thick)|
|Salami||1⁄2 Pound, sliced|
|Mortadella/Bologna||1⁄2 Pound, sliced|
|Sliced prosciutto/Cooked ham||1⁄2 Pound|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Garlic||5 Clove (25 gm), minced|
|Chopped parsley||2 Tablespoon|
|Crumbled dried basil||1 Teaspoon|
|Hard cooked eggs||6|
|Olive oil||1⁄4 Cup (4 tbs)|
|Tomato sauce||2 Cup (32 tbs)|
Have the bone removed from the veal slices, but leave each slice in one whole piece.
Ask the butcher to pound these large cutlets very thin.
On a large sheet of heavy wax paper, arrange the slices side by side the long way, so that they overlap slightly.
Pound the overlapping areas thoroughly to press them together.
On the veal arrange rows of overlapping slices of salami.
Top these with rows of mortadella and finally with prosciutto or cooked ham.
Sprinkle the surface with bread crumbs, 3 garlic cloves, the pars ley, and basil.
Down the center place a row of shelled hard-cooked eggs.
Sprinkle with olive oil and salt and pepper.
Roll up very carefully in the paper as for a jelly roll, making certain that the eggs stay in place in the center.
Remove paper, and tie the rolled meat firmly in several places.
Place the roll in a baking dish and stripe the top with bacon slices.
Pour tomato sauce over all and add remaining garlic.
Bake in preheated moderate oven (350°F.) for 1 hour, basting from time to time with the tomato sauce.
Remove to a hot platter, or serve from the baking dish.
Serve with green noodles, good green salad, and hot crisp Italian bread.
Makes 8 servings.