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Veal Involtini

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Veal Involtini

Ingredients

  • 4 cups fine fresh bread crumbs (from 10 slices firm white sandwich bread)
  • 2 lb veal cutlets (no more than 1/4 inch thick)
  • 1/2 cup chopped fresh flat-leaf parsley
  • 5 garlic cloves, minced
  • 4 1/2 oz finely grated pecorino romano or parmigiano-reggiano (1 1/4 cups)
  • 1 1/4 cups olive oil
  • 1 teaspoon black pepper
  • 1 large white onion, cut into 8 wedges and layers separated
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