2 pounds veal scallopini, sliced thin and pounded very thin, and cut into 3x3 inch pieces
8 to 10 scallions
1 teaspoon salt
1-1/3 cup parmigiano-reggiano cheese, slivered
1/2 teaspoon black pepper, freshly ground
4 tablespoons butter
2 tablespoons vegetable oil
2 cups flour
1 cup dry white wine
Slice scallions in half and then into 3 inch pieces. Cook the scallions in boiling, salted water for 20 minutes. Drain thoroughly.
Lay the veal flat on a work surface and cover each with a layer of scallions. Top with a few slivers of parmesan. Roll up the veal and fasten each one with a toothpick, inserting it lengthwise so that it lies parallel to the roll.
Place flour, salt and pepper in a bowl. Heat the butter and oil in a large skillet on medium high heat, until the butter foam begins to subside. Quickly turn the rolls over in the flour and place them into the pan. Turn the heat up to high and cook the meat for about 5 to 6 minutes, turning until it becomes colored a dark brown over most of its surface.
Transfer the veal rolls to a plate using a slotten spoon or spatula. Add the wine to the pan and, as it bubbles, scrape loose the cooking residues with a wooden spoon. Boil the wine down to about half its original volume to obtain a fairly dense, dark juice.
Return the veal rolls to the pan, turn them over and over in the pan juices for about 1 minute, then transfer the entire contents of the pan to a platter and serve at once.
