Veal rollatini in wine sauce with mushrooms

Ingredients:

• 170 g of veal tenderloin
• 2 thin slices capocollo
• 2 thin slices prosciutto
• 2 thin slices soppressata
• 60 g Italian spicy provolone
• 1 tbsp chopped fresh parsley + extra for sprinkling
• 2 whole fresh basil leaves
• 2 large eggs
• 90 g extra-virgin olive oil
• 1/4 cup flour
• 3 large fresh mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper
• 90 ml sweet Sicilian Marsala wine
• 240 ml chicken broth
• 60 g unsalted butter
• 30 grams of demi-glace

Preparation:

1. Divide the veal tenderloin into three pieces. Gently pound each piece on each side to a thickness of 0.3 cm.
2. Dice the capocollo, prosciutto, soppressata, provolone, parsley and basil and place in a 20cm bowl. Toss to combine.
3. Beat the eggs in a small bowl, then add 1 tablespoon of the egg to the bowl with the meat mixture and stir. Carefully divide the filling into 3 portions, place them on the chops, and roll them up very tightly.
4. Heat olive oil in a small skillet until it begins to smoke. Dredge each rollatini in flour, then shake off any excess and dip in the remaining egg, coating completely. Place the rollatini seam-side down in the hot oil.
5. Cook, reducing the heat if necessary. Carefully flip the rollatini and cook until crispy, about 3 minutes per side. Drain any excess oil from the pan, then return the pan to medium heat and add the mushrooms. Cook for 2 minutes, then season with salt, pepper, and parsley.
6. Add the wine and deglaze the bottom of the pan, then carefully add the stock, butter, and demi-glace. Cook over medium heat until the liquid has reduced by half. The sauce should be the consistency of heavy cream. Carefully transfer the rollatini to a plate and top with the sauce and mushrooms.