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.
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.
Bring the veal rolls to room temperature, if refrigerated. Heat the butter and oil in a large sauté pan or skillet over high heat. Add as many veal rolls as will comfortably fit without crowding and cook, turning a few times, until evenly browned. Remove to a warm platter and cover to keep warm. Repeat to cook the remaining veal rolls, adding oil to the pan as necessary, for each batch.
Pour off the fat, add the brandy to the pan and cook over medium-high heat to deglaze, scraping up all the browned bits on the bottom of the pan. Add the stock and boil to reduce by half. Season to taste with salt and pepper. Pour over the veal and serve at once with mashed or roasted potatoes, and sautéed green beans, or asparagus. If figs are in season, cut them in half, wrap in prosciutto, broil until warm and golden, and serve with the veal rollantine for an added treat.
© 1992 Joyce Goldstein. All rights reserved.