Preparation:
Prepare the breadcrumbs: In a dish, combine the breadcrumbs, a pinch of salt, the herbs, the pecorino and the grated garlic. Mix well.
Prepare the slices: Arrange the veal slices on a cutting board and season the center of each with a generous spoonful of breadcrumbs. Add a couple of pieces of provolone.
Form the rolls: Slightly overlap the edges of the meat on the filling and roll the slices, forming rolls.
Breading and skewering: Brush the rolls with extra virgin olive oil and roll them in the remaining breadcrumbs. Skewer 2-3 chops on wooden skewers.
Cooking: Heat a drizzle of oil in a non-stick pan and brown the skewers for 2-3 minutes per side, until golden.
Serving: Arrange the chops on individual plates and accompany them with a mixed salad, if desired.
Enjoy!
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