Ingredients:

500 g veal escalopes, pounded thin
100 g unsmoked cooked ham
3 large eggs
1 tablespoon chopped parsley
1 tablespoon grated parmesan
2 tablespoons milk
1 sprig (5 leaves) fresh sage
1 sprig fresh rosemary
1 glass dry white wine
butter
chopped parsley
steamed vegetables, for serving
salt and pepper

Method:

1. Start by making the omelette. In a bowl, whisk the eggs, milk, parmesan, parsley, salt and pepper until combined. Melt some butter in a 9” non-stick pan over low heat and cook the omelette until almost set, about 5 minutes, then finish it under the broiler for 45 seconds. Remove from heat and set aside. Set the oven to 350 F.

2. Put a plastic wrap on the counter in front of you and place the veal escalopes side by side on it, forming a rectangle, approximately 9” x 12”. Slightly overlap the meat pieces. Put another plastic wrap on top and pound them thinly and evenly. Remove the top plastic wrap.

3. Season the meat with salt and pepper and cover it with slightly overlapping ham slices.

4. Put the omelette over the ham.

5. Using the bottom plastic wrap to help you along, start rolling from one of the short ends of the rectangle, to form a log. Wrap in the plastic wrap and keep in the refrigerator for one hour. This will help the log keep its form. Then, remove the wrap and tie it with kitchen twine every two inches or so. Season the outside with salt and pepper.

6. Melt some butter in a skillet over medium heat and add the sage and rosemary. Sauté the log on all surfaces until evenly browned, a few minutes per side. Add the wine and transfer to the oven. Cook for approximately 30 minutes, turning it around in the pan a few times during cooking.

7. Take the meat out and let it rest for 5-10 minutes under foil. Discard the sage and the rosemary. Reduce the remaining sauce in the pan until thick, add one tablespoon of butter and whisk it in. Remove the kitchen twine, slice the meat and serve with a bit of the sauce and steamed vegetables seasoned with butter and parsley.