Florentine-Style Braised Fried Beef Rolls

Method

1. Place a veal slice between two sheets of plastic wrap and pound it with a meat mallet from the center outward until thin and evenly flattened. Repeat with remaining slices.
2. In a bowl, crack the eggs, add a pinch of salt, and beat them as if making an omelet.
3. Dip each pounded veal slice first into the beaten egg, letting excess drip off, then coat thoroughly in breadcrumbs. Shake off excess and set aside on a plate.
4. Pour enough peanut or seed oil into a large frying pan to cover the bottom generously (about 1 cm depth). Heat over high heat until the oil shimmers.
5. Fry the breaded veal slices two at a time until golden brown and crispy on both sides. Drain on paper towels.
6. In a separate pan, heat a drizzle of extra-virgin olive oil and sauté 3 garlic cloves (and optionally a pinch of crushed chili) until fragrant and golden.
7. Pour in 600 ml of tomato passata, season with salt and pepper, and let it simmer for about 5 minutes. Remove the garlic cloves.
8. Add the fried veal slices to the tomato sauce, turning them to coat. Add a few fresh basil leaves.
9. Serve immediately, spooning extra sauce over the top. Optionally, add slices of mozzarella, smoked scamorza, pecorino, or gorgonzola for extra richness.