Rollatini—sometimes called uccelletti, or little birds—are little stuffed scallops of veal that can be rolled and sautéed or placed on skewers and grilled. Because of the bread crumb coating I prefer to sauté the veal rolls, to accentuate the crunch.
1½poundsveal tenderloin or leg, cut into 12 ½-inch-thick slices, about 2 ounces each
Lightly pound the veal slices to about ¼ inch thick between sheets of plastic wrap. Whisk together the eggs and milk in a bowl. Place the flour on a large plate and the bread crumbs on a second plate: set aside.