- 12 (3- to 4-ounce) veal scallops
- 7 tablespoons butter, room temperature, divided
- 2 tablespoons chopped fresh Italian parsley
- 1 cup all purpose flour
- 2 large eggs
- 2 garlic cloves, minced
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 3 tablespoons extra-virgin olive oil
- Working in batches and using meat mallet, pound veal scallops between sheets of plastic wrap into thin ovals, each about 3 to 4 inches wide. Sprinkle both sides of scallops lightly with salt. Mix 4 tablespoons butter and parsley in small bowl. Spread 1 teaspoon butter mixture evenly over 1 side of each veal scallop. Starting at short sides, roll up veal, enclosing butter mixture. Fasten ends of veal scallops with toothpicks to secure.
- Spread flour on plate. Whisk eggs, garlic, 1 teaspoon coarse salt, cinnamon, pepper, cloves, and nutmeg in medium bowl to blend. Dredge veal scallops in flour; shake off excess.
- Melt remaining 3 tablespoons butter with oil in heavy large skillet over medium-low heat until butter foams but is not brown, about 3 minutes. Turn veal rolls in egg mixture to coat well and add to skillet. Increase heat to medium-high and cook until rolls are browned on all sides and cooked through, turning frequently, about 10 minutes. Transfer to work surface; remove toothpicks. Cut rolls crosswise into slices. Divide veal roulades among plates and serve.