Flatten the veal cutlets with a meat mallet and marinate them in the vinegar with the lemon zest and a few grains of black pepper.
Chop the garlic and parsley. Mix with the grated Pecorino Siciliano in a soup bowl. Beat the eggs in a separate bowl.
Remove the slices of veal from the marinade and dry them with paper towels. Dip them in the egg, then in the spiced Pecorino Siciliano cheese, on one side only.
Roll the slices with the cheese on the inside and pin the edges with a tooth pick. Dip the roulades in the egg again, and then cover in the breadcrumbs.
In a deep pan fry the roulades in abundant oil, turning them frequently. Serve immediately.
Serves 4
