For 4 people - 1 slice of veal weighing 600 g - 2 eggs - 100 g mortadella - 1 handful of fresh bread crumbs - 1 cup of milk - 1 handful of parsley - 1 onion - 2 cloves of garlic - 50 g butter - 1/2 dl oil - Salt, pepper, broth q.s.
Beat the eggs with a pinch of salt and prepare an omelette with half a knob of butter.
In the meantime, spread the meat onto a chopping board and flatten it until it is very thin, then place the omelette on top and then the slices of mortadella.
Chop the parsley, add it to a handful of fresh bread crumbs previously moistened and squeezed, then place the mixture on top of the slices of mortadella and roll it up, tying it up like a normal roast joint.
Sauté the remaining butter, the oil, the chopped onion and garlic in a casserole dish and then, once everything is slightly brown, place the meat on top and cook it evenly, turning it frequently.
When golden, add the broth gradually and cook for an hour and a half; serve in slices, moistening them with the cooking juices.