Veal Rollatini with Gorgonzola and Walnuts

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

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.


  • pounds veal tenderloin or leg, cut into 12 ½-inch-thick slices, about 2 ounces each
  • 2 eggs
  • ½ cup



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.

Spoon 2 tablespoons Gorgonzola and