Veal rolls stuffed with mozzarella omelette

Beat the eggs with the mustard and the pieces of mozzarella. Heat a teaspoon of the butter in a frying pan, pour in the egg mixture and leave on low stand covered in about 5 minutes of cooking. Remove the omelet from the pan and allow to cool. Cut the omelette into 4 bars.

Sprinkle the cutlets on both sides with salt and pepper and top them with a few basil leaves and a bar of omelette.

If necessary, cut the omelette so that it does not protrude from the roll. Roll up the meat and fix it with a piece of string or a stick.

Heat the rest of the butter with 2 tablespoons of the oil and fry the rolls on medium height around brown.

Then fry the rolls on low setting in about 10 minutes of rosé.

In the meantime, stir the remaining oil in a stirring stir fry the garlic on high setting for 1 minute. Scoop the garlic through the arugula. Sprinkle with salt and pepper.

Cut the rolls into thick slices and serve them on a mountain of rocket.