Veal rolls with truffles

Recipe second for 4 people based on Veal.

Preparation:

Preparation: Beat the slices of meat well, salt them and put some very thin slices of truffle and Parmesan on top of each. Fold in half, pressing the edge all the way around. Dip each bundle in the beaten and lightly salted eggs, then in the breadcrumbs. Heat the butter in a saucepan and cook the rolls for 10 minutes, turning them over. Serve them hot. Accompanying wines: Barbaresco DOCG, Cabreo Il Borgo VdT Of Tuscany, Duca Enrico VdT Of Sicily.