Veal Heel
About
Cooking Term:
Chop olives very finely.
Rinse green onions, remove roots, dark greens and wilted parts; chop rest finely.
Peel garlic and squeeze through a press.
Rinse parsley and shake dry. Remove leaves, set a few aside for garnishing and finely chop the rest.
Pulverize chile in a mortar or crumble it between your fingers (wear gloves, or wash your hands well but be cautious and don’t touch your face) – or use flakes.
Combine olives, green onions, parsley, red chile and percorino with garlic in a bowl; season with salt and pepper and mix well.
Press cutlets flatter with the heel of your hand. Gently press olive-chile mixture onto the top of each.
Roll up cutlets and fasten with tooth-picks.
Season outsides of rolls with salt and pepper. Spread flour on a plate and dredge rolls in it to coat lightly with flour.
In a large pan, heat oil.
Sauté rolls until lightly browned on all sides.
Add wine, reduce heat to low, cover and simmer for 10 minutes.
In the meantime, rinse lemon and dry; then remove zest from half, halve and then squeeze out juice from half.
Add lemon zest, juice and chopped parsley to the pan; season to taste with salt and pepper, garnish with reserved parsley leaves and enjoy.
