Bracioline di Vitello con l’Agnello

Every successful veal preparation must solve two problems: how to enrich the flavor of veal without masking its delicacy and how to keep the lean flesh tender and moist. When veal is sliced thin, as in scaloppine, it must cook briefly over high heat, but the sauces with which it will subsequently be joined require slower cooking and must be prepared separately. This recipe is an interesting illustration of both principles at work.

Here the veal rolls are stuffed with a creamy